Need a dinner that's dressed to impress? These low FODMAP lemon and rosemary chicken breasts will leave your guests raving.
Preheat BBQ to about 450 degrees. Then, combine lemon zest, lemon juice, rosemary, salt and pepper, and one tbsp of olive oil in a Ziploc bag. Add the chicken breasts to the bag and set them aside (at room temperature).
Brush the leeks with the remaining oil and place them cut-side down on your grill uncovered for 6-7 minutes (until they get grill marks). Then, move the leeks to a large piece of aluminum foil. Place the butter on top of the leeks and fold up the sides of the foil to seal them in.
Take your chicken out of the bag and place the chicken breasts, both lemon halves, and your wrapped leeks on the grill. Cook the chicken until it reaches 165 degrees at the center (about 20-25 minutes). Squeeze the lemons over the chicken and serve immediately with the leeks.
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