Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
Salt and black pepper
2 tablespoons garlic-infused olive oil
1 cup uncooked long-grain white rice
2 cups low FODMAP chicken or vegetable broth // note 1
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons low FODMAP Italian seasoning // note 2
1–2 tablespoons chopped fresh parsley, optional

Directions:

  • Season the chicken thighs with salt and pepper.
  • Heat olive oil in a large skillet (with a cover) over medium-high heat.
  • Add chicken thighs and sear for 2 minutes on each side until golden brown.
  • Remove chicken from the pan.
  • To the now-empty pan, add the uncooked white rice, chicken broth, lemon juice, and Italian seasoning.
  • If the chicken broth you are using is unsalted, add ½ teaspoons salt.
  • Stir to mix.
  • Return the chicken to the pan, placing it on top of the rice mixture.
  • Cover the skillet and bring it to a brief boil over medium-high heat.
  • Once boiling, reduce heat to medium-low or the temperature-setting that maintains a steady, gentle simmer. Try to use the lowest setting while maintaining a simmer to help prevent sticking or burning.
  • Cook for 15 minutes or until all of the liquid has been absorbed into the rice, and the chicken is completely cooked.
  • Remove from heat and adjust flavor with additional salt and pepper as needed.
  • Serve the chicken and rice warm topped with optional parsley.