Low FODMAP Baked Pesto Chicken

This Low FODMAP Baked Pesto Chicken is so easy to make. My Low FODMAP Spinach Basil Pesto sauce makes the chicken so tender and delicious.

I came across this recipe a few years ago and knew I wanted to make a low FODMAP version. I’ve made this Low FODMAP Baked Pesto Chicken several times now and I’m always impressed with how tender and juicy it is. I think it’s the garlic-infused oil in the pesto that really helps with this. Be sure to try Fody’s Garlic Infused Olive Oil when you make the pesto sauce for this recipe.

My Low FODMAP Spinach Basil Pesto

Of course, the key to making this dish low FODMAP is to use a low FODMAP pesto sauce. I highly recommend trying my Spinach Basil Pesto. I love it so much I always have frozen pesto cubes in the freezer. It’s really handy for making my version of Chicken Voila: Chicken Pesto Presto! Freezer Meal. I always have this freezer meal available as a dinner option every week in case I don’t feel like cooking.

If you are like me and always have some of this pesto made, then this chicken recipe will be really easy to make. Only four ingredients and it’s done in about half an hour! Now, I (and hopefully you too!) have another easy chicken recipe using my pesto recipe. I hope you like this recipe, let me know in the comments below. And be sure to try my side dish recommendations below!

Try these low FODMAP side dishes to serve with this chicken:

• Arugula & Roasted Potato Salad
• “Buttermilk” & Chive Mashed Potatoes
• Parmesan Herb Rice

Print

Low FODMAP Baked Pesto Chicken

Easy to make with my Low FODMAP Spinach Basil Pesto sauce, making the chicken tender and delicious.

Course Main Course

Cuisine Italian

Keyword baked, basil, cheese, chicken, gluten-free, low-fodmap, pesto, tomatoes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 2 large boneless, skinless chicken breast halves (1 to 1.5 lbs)
• ¼ cup Low-FODMAP Spinach Basil Pesto
• 1 to 2 Roma tomatoes, thinly sliced
• ½ cup shredded mozzarella cheese

Instructions

• Preheat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
• Cut each chicken breast in half horizontally (butterflying, cutting all the way through) so there are four thin slices total.
• Combine chicken pieces and the pesto sauce in a large bowl and stir, making sure each piece is coated. Place chicken on the prepared baking sheet. Bake 20 to 25 minutes, or until chicken reaches an internal temperature of 165 degrees F.
• Place tomato slices on top of chicken. Sprinkle evenly with the mozzarella cheese. Bake 3 to 5 minutes more, or until cheese is melted. Serve.

Notes

If you freeze your pesto sauce in an ice cube tray, thaw 4 cubes for this recipe.

Recipe adapted from Food.com: Baked Pesto Chicken

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