This Low FODMAP Italian Chicken and Veggies is a complete meal in one. This sheet pan meal is also gluten-free, dairy-free, and whole30-friendly.
Ingredients
1/2 cup
Extra virgin olive oil, garlic-infused
2 tbsp
Balsamic vinegar
1/2 tsp
Oregano, dried
1/2 tsp, leaves
Basil, dried
454 gm
Chicken thighs, boneless, skinless
16 tomato
Cherry Tomatoes
(halved)
341 gm
Green/yellow string beans, raw
(trimmed)
Salt and pepper
(to taste)
2 tbsp
Basil, fresh
(minced)
Instructions
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Set aside.
In a medium bowl, whisk together olive oil, balsamic, dried oregano, and basil. Place chicken in a gallon zip-top bag and add half of the dressing. Seal the bag, toss to mix and set aside.
In a second gallon zip-top bag, add halved tomatoes, trimmed green beans and the remaining half of the dressing. Seal and toss to coat.
Remove chicken from bag, discarding remaining chicken marinade, and place on baking sheet. Add veggies with marinade onto the baking sheet and arrange everything into a single, even layer. Bake for 25 minutes or until chicken is cooked and veggies are fork-tender. Garnish with fresh basil and serve.
