Easy Roasted Chicken Thigh Taco Meat - Low FODMAP, Paleo, Whole30
These chicken thighs are marinated simply with Mexican spices and are roasted easily in the oven - perfect for tacos or for an easy but flavorful meal prep protein.
Servings 6 people
Ingredients
- 2 pounds boneless, skinless chicken thighs excess fat trimmed
- ¼ cup garlic-infused olive oil
- ⅓ cup chopped cilantro
- 3 tablespoons fresh lime juice
- 2 teaspoons ground ancho chile powder
- 1½ teaspoons cumin
- 1 teaspoon fine sea salt
- black pepper to taste
- cayenne pepper to taste optional
Instructions
- Place all ingredients in a bowl or a gallon-sized ziplock bag. Stir in bowl, or shake in bag, to thoroughly combine ingredients, and let marinate in refridgerator for 1 hour to overnight.
- When ready to cook, preheat oven to 425°F. For easy cleanup, line baking sheet with aluminum foil.
- Place chicken thighs on baking sheet and roast for 20-30 minutes, until juices run clear and chicken reaches an internal temperature of 165°F. Time will vary depending on the size and thickness of your chicken pieces.
- Let chicken rest for 2-5 minutes before slicing and serving! Best eaten in your favorite tortillas with guacamole and Pico de Gallo. Those recipes are on my blog as well!
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.