One skillet low FODMAP Cuban chicken and rice

60 Minutes • Gluten-free • Low FODMAP • Serves 4-6 • This one-skillet meal brings out some new flavors for your palate that we think you’ll enjoy. The spice mix has a Cuban influence and the lime gives it a nice tang. Serve with a bit of avocado and lactose-free sour cream to bring all the flavors together.

INGREDIENTS:

2 tablespoons garlic-infused olive oil

4 green onions (green part only) - chopped

1 pound boneless skinless chicken breasts - cubed

1 red bell pepper - slivered

2 teaspoons dried oregano

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper using more or less to taste

Kosher salt and black pepper

1/2 cup gluten-free spaghetti noodles (broken) or gluten-free orzo

1 cup long-grain rice

1/4 cup tomato paste

1/2 cup fresh cilantro or 1/3 cup fresh chives, chopped, plus more for serving

Zest and juice of 1 lime, plus more for serving

1-2 cups Gruyere or Swiss cheese - grated

Serve with seeded and chopped Jalapeno pepper, sliced avocado, lactose-free sour cream, a squeeze of fresh lime juice, additional cilantro, scallions, or chives.

DIRECTIONS:

Preheat the oven to 425 degrees F.

In a large oven-safe skillet, heat the olive oil over high heat. When the oil shimmers, add the green onions and cook for 2 minutes. Stir in the chicken, bell pepper, oregano, cumin, cayenne, and season with salt and pepper.

Cook another 5 minutes until the chicken is browned. Push the chicken and vegetables to one side of the skillet, add the pasta and rice, cook 1-2 minutes, until lightly toasted and golden.

Stir in the tomato paste and cook another minute. Add 2 cups of water and bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes until most of the liquid has cooked into the rice, but not all of it.

Remove from the heat and stir in the cilantro, lime zest, and lime juice. Sprinkle the cheese over the chicken/rice. Transfer to the oven and bake 10 minutes, until the cheese is melted.

Serve topped as desired with chopped Jalapeno pepper, sliced avocado, lactose-free sour cream, a squeeze of fresh lime juice, additional cilantro, scallions, or chives.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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