Low FODMAP Moroccan Chicken
4 servings
servings5 minutes
active time1 hour 15 minutes
total timeIngredients
¼ cup garlic-infused olive oil
2 teaspoons ground paprika
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground ginger
⅛ teaspoon cayenne pepper, optional
1 (20-ounce) package boneless, skinless chicken thighs (or breasts)
Directions
In a small bowl, whisk together all ingredients except chicken. Transfer mixture to a gallon ziptop bag or glass container with a lid. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour but ideally 8 hours.
When ready to eat, preheat grill (or broiler) on high. Remove chicken from marinade, discarding any leftover marinade. Grill chicken thighs for 6-8 minutes per side or until cooked. I recommend using a meat thermometer inserted into the thickest part to double-check that it is done. Chicken is cooked when the internal temperature reaches 165°F.
Serve warm with your favorite low FODMAP sides.
Nutrition
Serving Size
-
Calories
301
Total Fat
20.2 g
Saturated Fat
3.6 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
133.2 mg
Sodium
427.4 mg
Total Carbohydrate
1.7 g
Dietary Fiber
0.9 g
Total Sugars
0.2 g
Protein
28.2 g
4 servings
servings5 minutes
active time1 hour 15 minutes
total time