Low Fiber Herb Butter Chicken Breast

Total time35 min

Prep time15 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
1 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
See all

For the herb butter

4 tbsp unsalted butter, softened
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp fresh basil, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
1 tsp fresh thyme leaves
¼ tsp salt

For the pan sauce

½ cup low-sodium chicken broth
¼ tsp dried thyme

Instructions

1
Make the herb butter: in a small bowl, combine the softened butter, basil, parsley, thyme leaves, and 1/4 tsp salt. Stir until the herbs are evenly distributed throughout the butter. Set aside at room temperature.
2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Season both sides with the remaining 1/2 tsp salt.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!