Rosemary Dijon Chicken with Lemon Aioli - Low FODMAP, Paleo-Friendly, Whole30
These little roasted Rosemary Dijon Chicken nuggets have the perfect balance of smokiness, herby-ness and savory-ness. Add in the richness and tang from a quick lemon aioli, and these are HIGHLY addicting! Eat them with salads, in a wrap, with potatoes and vegetables, or on their own as chicken nuggets!
Ingredients
- 1½-2 pounds boneless, skinless chicken thighs cut into 1½-inch pieces
- 2 tablespoons garlic-infused olive oil
- 2 tablespoons Dijon mustard
- 1½ teaspoons dried rosemary
- 1 teaspoon smoked paprika
- juice & zest of 1 small lemon
- salt and pepper to taste
Quick Lemon Aioli
- ¼ cup mayonnaise use Primal Kitchen for Paleo & Whole30
- 2 teaspoons garlic-infused olive oil
- 1 teaspoon fresh lemon juice
- dash of salt
- water to thin to desired consistency
Instructions
- Preheat oven to 400°F. Prepare baking sheet by greasing to prevent sticking.
- In a large bowl, add chicken and all marinade ingredients. Mix to distribute. Set aside.
- In a small bowl, mix lemon aioli ingredients. Add water to achieve desired consistency.
- Spread marinated chicken over greased baking sheet, ensuring there is space between chicken so that it roasts instead of steams. Bake for 20 minutes, until chicken is cooked through and reaches an internal temperature of 165°F.
- Serve as nuggets with a lemon aioli dipping sauce, or eat with a salad, in a wrap, or with vegetables and potatoes.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.