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Low-FODMAP Lemon Pepper Chicken and Rice
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Baked Lemon Pepper Chicken & Rice

Low-FODMAP, Gluten-Free, Dairy-Free option
Course Main Course
Keyword chicken, gluten-free, lemon, low-fodmap, pepper, rice
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4

Ingredients

  • 4 thin, boneless, skinless chicken breast fillets
  • 1 tablespoon Lemon Pepper Seasoning, or to taste (see recipe above)
  • 1/4 cup butter or Earth Balance Vegan Butter, melted
  • 14 oz. Low-FODMAP Chicken Broth or Stock (unsalted)
  • 1 cup basmati rice
  • 1/2 teaspoon salt (omit if using salted broth)

Instructions

  • Preheat oven to 350 degrees F.
  • Season chicken breasts to taste on both sides with the lemon pepper seasoning. (I used about 1 tablespoon total.)
  • Pour melted butter or vegan butter into a 13 x 9-inch baking pan. Add chicken and cover tightly with foil.
  • Bake for 30 minutes, turning the chicken breasts over once halfway through baking.
  • Remove chicken from baking pan, transfer to a plate and cover to keep warm. Stir together the chicken broth, rice and salt in the same baking pan and cover tightly. Bake rice for 30 minutes.
  • Place the chicken breasts on top of the rice, cover again and bake for another 15 minutes. Serve.