Mediterranean Chicken with Olives and Tomatoes*

You Will Need

• 2 teaspoons garlic-infused olive oil, divided
• EVOO
• 1 1/2 pounds boneless, skinless chicken breasts cut into 1 inch pieces
• One 15-ounce can diced tomatoes (no added onion, garlic)
• 3/4 cup pitted whole green olives sliced in half
• Italian seasoning mix, divided
• cooked brown rice​

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Serves 4 
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​*Low FODMAP

What To Do

In a large skillet, heat 1 teaspoon of garlic-infused oil and EVOO with about a 1/4 of the Italian seasoning mix. Add the chicken pieces and saute until just cooked through, about 6 minutes over level 6 on an electric stove burner. Transfer the chicken to a covered plate and set aside. Wipe out the skillet.

Heat the remaining 1 teaspoon of garlic-infused oil in the skillet, then add the tomatoes, olives, and remaining Italian seasoning mix. Cook, stirring, until heated through, about 5 minutes. Add the chicken back to the pan and cook until warmed through, spooning the sauce over the chicken. Serve warm over cooked brown rice. 
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Adapted from ​The Low-FODMAP IBS Solution Plan & Cookbook
​by Rachel Pauls, M.D.