Low FODMAP Chicken Parmesan Foil Packets
Chicken breasts covered in marinara sauce and topped with zucchini. Cooked in a foil packet on the grill or in the oven, served over pasta.
Servings 4
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb.), each butterflied and cut completely through to create two thin fillets (four fillets total)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups FODY Marinara Sauce divided
- 1 small zucchini, thinly sliced (each serving should have no more than 1/3 cup)
- 1/4 cup grated Parmesan cheese
- 8 oz. gluten-free brown rice spaghetti
- 1/4 cup shredded mozzarella cheese
- 1/4 cup fresh chopped parsley
Instructions
- Heat grill to medium-high heat or oven to 350 degrees F. Cut foil into four 12" x 18" pieces and spray each with cooking spray.
- Season both sides the chicken breast halves with salt and pepper. Place a chicken breast onto the center of each piece of foil. Spoon 1/4 cup marinara sauce over the top of each breast. Lay zucchini slices over top and sprinkle with Parmesan cheese.
- Fold two sides of the foil up and bring together. Fold over twice, leaving room for circulation. Fold over the other two ends of the foil to seal.
- Grill for 15 to 20 minutes or bake for 30 minutes, until chicken reaches an internal temp of 170 degrees F in the thickest part.
- While chicken is cooking, bring a large pot of lightly salted water to a boil and cook spaghetti according to package directions. Drain and return pasta to pot. Toss with the remaining one cup marinara sauce and cook until heated through.
- Cut a slit in each packet to let out steam. Remove chicken from packets and serve over top the spaghetti marinara. Sprinkle with the mozzarella cheese and parsley. Enjoy!