Zesty Lemon-Thyme Chicken with Roasted Radishes & Arugula

Ingredients

• 2 each Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 1 tsp Lemon zest
• 2 tbsp Fresh thyme
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 bunch Radishes
• 0.5 cup Low-FODMAP chicken broth
• 2 tbsp Fresh lemon juice
• 1 tsp Pure maple syrup
• 1 tsp Garlic-infused olive oil
• 2 cups Fresh arugula

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the radishes: Toss the trimmed and halved/quartered radishes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While radishes roast, prepare the chicken: Pat chicken breasts dry. In a small bowl, combine lemon zest, 1 tablespoon of fresh thyme, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.
4. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown. If your skillet is not oven-safe, transfer chicken to a baking dish.
5. Transfer the skillet (or baking dish) with the chicken to the preheated oven and bake for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven, transfer chicken to a cutting board, and let it rest for 5 minutes.
6. While the chicken rests, make the pan sauce: Return the same skillet (if not used for chicken in the oven, use a clean one) to medium heat. Add the low-FODMAP chicken broth, fresh lemon juice, maple syrup, and the remaining 1 tablespoon of fresh thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until slightly reduced. Stir in the garlic-infused olive oil.
7. To serve: Slice the rested chicken breasts. Divide the roasted radishes and fresh arugula between two plates. Top with sliced chicken and drizzle generously with the pan sauce.

Nutrition (per serving)