15 minutes prep • 60 minutes cook • Gluten-free • Low FODMAP • Serves 4 • This delicious dish is all made in one pot and it’s finished in the oven so the kitchen will smell wonderful and it’s great for entertaining. This all-in-one dinner is perfect on its own or accompanied by some crusty sourdough bread and butter and a nice salad. 

Ingredients

1 1/2 pounds boneless chicken breasts or thighs

1 teaspoon smoked paprika

Juice and zest of 1 lemon

Kosher salt and black pepper

2 tablespoons garlic-infused olive oil

4 green onions (green part only), chopped

4 carrots, chopped

1 1/2 cups oyster mushrooms, chopped

3 tablespoons salted butter

1 1/2 cups wild rice blend (a mix containing wild and brown rice)

1/2 cup dry gluten-free orzo pasta

1 whole sprig + 2 tablespoons chopped fresh rosemary

1 tablespoon fresh thyme leaves, plus more for serving

2 cups low FODMAP chicken broth (I like Whole Foods Organic 365 brand)

1 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc

2 tablespoons Dijon mustard

Directions

Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a sprinkle each of salt and pepper.

Heat the garlic-infused olive oil in a large oven-safe skillet or Dutch oven set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

To the skillet, add green onions, carrots, and oyster mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, rosemary, and thyme. Cook 5 minutes, until lightly toasted and golden. Add the chicken broth, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat.

Slide the chicken back into the pan. Add the rosemary sprig. Cover and put in the oven to bake for 30-40 minutes, until the liquid is absorbed, and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.

To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.

Eat and enjoy every bite because you can!

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