Oral Allergy Syndrome Friendly Grilled Tarragon Chicken Breast

Total time1 hr 1 min

Prep time15 min

Cook time16 min

Oral Allergy Syndrome Friendly Grilled Tarragon 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
1 tsp lemon zest
3 cloves garlic, 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.
3 tbsp fresh tarragon leaves, finely chopped
1 tsp fresh thyme leaves
1 tsp fine sea salt
¼ tsp ground ginger

For serving

1 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, tarragon, thyme, salt, and ground ginger until combined.
2
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours.

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