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Low-FODMAP Baked Pesto Chicken
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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
Cook Time 30 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.