Low FODMAP Mayo Chicken Thighs with Olives and Broccoli is a delicious and easy-to-make dinner recipe that combines rich flavors with healthy ingredients. Perfect for those following a low FODMAP diet, this dish brings together tender chicken, savory olives, creamy mayonnaise, and fresh broccoli for a satisfying and nutritious meal.
Equipment
- Medium bowl
- Measuring spoons
- Medium pan
Ingredients
- 1 lb chicken breasts
- 3 tbsp sliced marinated olives
- 1/2 cup + 2 tbsp juice from marinated olives
- 1/4 cup organic mayonnaise, preferably with olive oil (see Notes)
- 150 g broccoli florets
Instructions
- Preheat the oven to 400 F
- Marinate chicken in the olive juice for at least 3 hours, better overnight
- Thaw the broccoli if it is frozen
- Add 2 tbsp olive juice to the mayo
- Place chicken into the pan and pour in the mayo mix
- Place the broccoli on the sides and in between the chicken pieces
- scatter the sliced olives on top
- Put the pan in the oven and cook for 20-30 min depending on the oven.
- Once the chicken is cooked, broil for 3 min
- Serve!
Low FODMAP Portion
The only high FODMAP ingredient in this recipe is broccoli. Its low FODMAP portion is 3/4 cup (75g), which is half of what the recipe requires.
This means you can eat half of the broccoli from the recipe and there are no restrictions on the rest of the ingredients.
Notes
For the mayo, make sure it does not contain onions, garlic or any other high FODMAP ingredients. I achieve the best results with an organic mayonnaise that has only the pure ingredients used for mayo: oil, eggs, vinegar, lemon juice, salt, mustard seeds.
Conclusion
This Low FODMAP Mayo Chicken Thighs with Olives and Broccoli recipe is a great option for a quick and flavorful meal that suits your dietary needs. It’s simple to prepare, uses wholesome ingredients, and is perfect for those seeking a satisfying low FODMAP dinner. Try it today and enjoy the rich, balanced flavors!