Thursday, April 28, 2016

Low-FODMAP Maple-Mustard Baked Chicken

Low-FODMAP Maple-Mustard Baked Chicken  /  Delicious as it Looks

I've been making this chicken recipe a lot lately, mostly because it's so easy and doesn't make a big mess in the kitchen. I'm partial to baking my meals in the oven - no grease spatters or standing in front of the stove. Just set it and forget it! Given how busy I was with writing my cookbook last year, I've been relishing taking things a little easy right now.



Low-FODMAP Maple-Mustard Baked Chicken  /  Delicious as it Looks

Yes, I've been doing a lot of relaxing, watching TV, reading, keeping my feet up. I feel lazy, but I keep telling myself I need this time to recoup. I need time for self-care, something I really neglected in trying to get everything done last year. Recipes like this Maple-Mustard Baked Chicken are just what I need to make my life easy. I hope it makes your life easier too!

Low-FODMAP Maple-Mustard Baked Chicken  /  Delicious as it Looks

How easy is this chicken to prepare? Just combine the sauce ingredients. I use a combination of two different types of prepared mustard: Dijon, which is creamy, and stone-ground, which is grainy.

Low-FODMAP Maple-Mustard Baked Chicken  /  Delicious as it Looks

Dunk each piece of chicken in the sauce and place in a baking dish. I like to use chicken thighs since they are more tender and flavorful, but you can use chicken breasts if you like.

Low-FODMAP Maple-Mustard Baked Chicken  /  Delicious as it Looks

Bake.

That's it!

See the recipe below!

Low-FODMAP Maple-Mustard Baked Chicken  /  Delicious as it Looks

Don't forget to serve it with the side dish I shared in my last post: Spinach-Feta Millet Pilaf.



print recipe

Maple-Mustard Baked Chicken
Low-FODMAP, Gluten-Free, Dairy-Free
inspired by this recipe from allrecipes.com
serves 4

Ingredients

1/4 cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons stone-ground mustard
1 tablespoon fresh chopped basil (or 1 teaspoon dried)
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 lbs. boneless, skinless chicken thighs (chicken breasts work great too)

Directions

  1. Heat oven to 350 degrees F. Line a 13" x 9" baking dish with aluminum foil (if desired for easy cleanup) and spray with olive oil cooking spray.
  2. In a medium bowl, whisk together the maple syrup, mustards, basil, parsley, salt and pepper. Dip each chicken thigh in the maple-mustard mixture and place in the prepared baking pan. Pour any remaining sauce over top of chicken.
  3. Bake in the preheated oven for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees F. Serve.

2 comments:

  1. I make something similar to this but it doesn't call for the herbs. I will definitely try that next time. It is such a great and easy recipe!

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    Replies
    1. I love the addition of herbs. Hope you like it too!

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