With just four ingredients, this Low FODMAP Bacon Wrapped Chicken is an easy, flavorful entree. Serve with steamed veggies or over a bed of lettuce.
I am all about super simple recipes with minimal ingredients, especially during a crazy, hectic week. With just four ingredients, this Low FODMAP Bacon Wrapped Chicken is easy-to-make and delicious with steamed broccoli or over a bed of romaine dressed with olive oil and vinegar.
Low Fodmap Bacon Wrapped Chicken
- Total Time: 30 mins
- Yield: 6 1x
Description
With just four ingredients, this Low FODMAP Bacon Wrapped Chicken is an easy, flavorful entree. Serve with steamed veggies or over a bed of lettuce.
Ingredients
Scale
- 2 Tbsp. garlic-infused olive oil
- 1/2 tsp. dried sage
- 1 (20 oz.) package boneless, skinless chicken thighs (about 6 pieces)
- 6–8 slices of lower sodium bacon
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, whisk together olive oil and sage. Add chicken and toss to coat. Wrap each piece of chicken with a slice of bacon and place on prepared baking sheet.
- Bake for 20-25 minutes or until done. Enjoy warm.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Entree
- Method: Bake
- Cuisine: American
Vicki says
I’ve found a wonderful oil at Wegman’s if you have one close….It is Wegman’s Basting Oil, and it’s a Sunflower oil that’s infused with garlic and herbs. It is wonderful and one of the most flavorful ones we’ve found for LowFodmap so far!
Emily says
That sounds amazing! Thanks for sharing, Vicki!
k says
Just wondering is there another garlic infused oil besides olive? It seems like a lot of your yummy looking baked recipes are cooking at 425 from my understanding Olive oil has a smoke point of 350 making it great for drizzling and dipping but not so much for high temperature cooking.
Emily says
Hi K, Great questions! Unfortunately, I am not aware of another garlic-infused oil, at least not a readily available, commercially-prepared one. The smoke point of olive oil can vary between ~375-450°F or more, depending on the refining process. Personally, I have never had an issue with using garlic-infused olive oil in higher heat baking or cooking. With that said, I tend to include garlic-infused olive oil as a way of adding a hint of garlic flavor. Many times it’s not technically needed in a recipe. So, feel free to substitute a cooking fat with a higher smoke point (avocado oil, peanut oil, ghee, etc.) and maybe drizzle a tiny bit of garlic-infused olive oil on the finished product, if it makes sense (like this chicken recipe) and you want to add a hint of garlic flavor. 🙂
Marissa says
So easy and delicious!!
★★★★★
Emily says
Thanks, Marissa! I couldn’t agree more! 🙂