Low Iodine Lemon Pepper Chicken

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp kosher salt
1 ½ tsp coarsely ground black pepper
1 tsp lemon zest (from about 1 lemon)
2 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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For the pan sauce

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp cornstarch
1 tbsp cold water
2 tbsp scallion green tops, thinly sliced

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, coarsely ground black pepper, and lemon zest. Press the mixture firmly onto both sides of each breast to coat evenly.
2
Heat 1 1/2 tbsp of the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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