Oral Allergy Syndrome Friendly Grilled Garlic Rosemary Chicken Breast

Total time59 min

Prep time15 min

Cook time14 min

Oral Allergy Syndrome Friendly Grilled Garlic Rosemary Chicken Breast

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Ingredients

4 servings

For the marinade

4 boneless, skinless chicken breasts (about 6 oz each)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 tbsp fresh lemon juice
4 cloves garlic, finely minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
2 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt

For serving

1 tsp lemon zest (optional)
2 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, turmeric, ginger, and salt until combined.
2
Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, turning to coat each piece thoroughly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours.

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