Lemon-Thyme Chicken with Chive Rice (Low-FODMAP)

Ingredients

• 1.5 lbs chicken breast
• 1.5 cups basmati rice
• 3 cups low sodium chicken broth
• 2 tbsp garlic-infused oil
• 3 tbsp extra virgin olive oil
• 2 medium lemons
• 2 tbsp thyme
• 0.25 cup fresh chives
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup parsley
• 2 cups spinach
• 1 medium red bell peppers
• 1 tsp oregano
• 1 tbsp white wine vinegar

Instructions

1. 1Season chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp thyme. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear chicken until golden brown on both sides, then cook through. Remove chicken and set aside.
2. 2In the same skillet, add white wine vinegar, lemon juice from one lemon, 1 tbsp thyme, and 1/2 cup chicken broth, scraping up any browned bits. Simmer briefly to create a light sauce.
3. 3Meanwhile, combine basmati rice, remaining chicken broth, Garlic-Infused Oil, diced red bell pepper, and remaining salt and pepper in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed.
4. 4Stir spinach into the hot rice until wilted. Fluff rice with a fork and gently fold in chopped chives and parsley.
5. 5Serve chicken over the scallion green rice, drizzled with the lemon-thyme pan sauce and garnished with lemon zest.