Low FODMAP Herb-Baked Chicken Breast

Total time45 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
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2 tbsp olive oil
1 small fennel bulb, thinly sliced
Ingredient note
A serving of up to about 1/4 of a fennel bulb is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp fresh thyme leaves
1 tsp ground ginger
½ tsp salt
¼ cup low-sodium chicken broth

Instructions

1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of the olive oil.
2
Scatter the sliced fennel evenly across the bottom of the prepared baking dish and pour the chicken broth over it.

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