Braised Thyme Chicken

Name: Braised Thyme Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Belgian
Ingredients: 2 pound chicken breast (boneless, skinless, trimmed); 2 tablespoon avocado oil (divided); 1.5 pound Yukon Gold potatoes (cut into 1-inch chunks); 1 pound parsnips (peeled and sliced into 1/2-inch rounds); 1.5 pound green beans (trimmed); 2 cup low-FODMAP chicken broth; 1 tablespoon fresh thyme (finely chopped); 0.5 cup scallion greens (sliced dark green parts only); 0.5 teaspoon salt (divided); 0.5 teaspoon black pepper (freshly ground)

Succulent chicken breasts gently simmered with earthy parsnips, tender Yukon potatoes, and garden herbs, served alongside fresh steamed green beans.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Belgian
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
Low-FODMAP
High-Protein
High-Fiber
Low-Calorie

Ingredients

2 pound chicken breast (boneless, skinless, trimmed)
2 tablespoon avocado oil (divided)
1.5 pound Yukon Gold potatoes (cut into 1-inch chunks)
1 pound parsnips (peeled and sliced into 1/2-inch rounds)
1.5 pound green beans (trimmed)
2 cup low-FODMAP chicken broth
1 tablespoon fresh thyme (finely chopped)
0.5 cup scallion greens (sliced dark green parts only)
0.5 teaspoon salt (divided)
0.5 teaspoon black pepper (freshly ground)

Instructions

Season the chicken breast evenly with 1/4 teaspoon of the salt and all the black pepper.
Heat 1 tablespoon of the avocado oil in a large Dutch oven over medium-high heat for 2 minutes, then sear the chicken until lightly golden, about 3 to 4 minutes per side. Transfer chicken to a plate.
Add the remaining 1 tablespoon avocado oil to the pot along with the Yukon Gold potatoes, parsnips, and sliced scallion greens. Sauté for 3 minutes until lightly fragrant.
Pour in the low-FODMAP chicken broth, fresh thyme, and remaining 1/4 teaspoon salt. Bring to a simmer, return the chicken and any resting juices to the pot, cover, and cook over medium-low heat for 20 minutes until the chicken reaches an internal temperature of 165 degrees F and the root vegetables are fork-tender.
Meanwhile, bring 1 inch of water to a boil in a steamer pot, add the green beans, and steam for 5 to 6 minutes until tender-crisp and bright green. Serve alongside the braised chicken and root vegetables.

Notes

Using only the dark green tops of scallions keeps this dish completely allium-safe and low-FODMAP.

Nutrition (per serving)

Calories: 380
Protein: 37 g
Carbohydrates: 36 g
Fat: 8.5 g
Fiber: 8.5 g
Sodium: 340 mg
Saturated Fat: 1.2 g
Sugar: 4.8 g
Cholesterol: 68 mg