Tomato Chicken Bake

This is the last dish that I served my mother, aunt, and sister for Mother’s Day. It concludes my “Low Fodmaps Diet” challenge. The challenge was to cook an entire meal according to the diet guidelines, but also make dishes that were enjoyable for everyone. Judging by all the clean plates and all of us going for seconds, I’d say it was a success!

This chicken recipe…despite my under done potatoes (which I will be making this dish again shortly to get it down to a science!) was delicious! I think this was the most moist chicken I’ve ever had. It really gave a juicy steak a run for it’s money. All of the ingredients compliment each other and make the dish look lovely. Add you can’t ignore how simple it is to throw this stuff into a casserole dish and bake it. Being such a healthy dish is an added bonus, which means you can eat as much as you want, right?

Ingredients
1 tbs olive oil
6 chicken breasts
5 red potatoes, quartered
3 roma tomatoes, chopped
2 sprigs fresh rosemary, roughly chopped
1/2 cup white wine, eyeball it
6 slices of lemon
salt and pepper

Directions
Preheat oven to 300 degrees.

In a medium to large skillet, heat the olive oil over medium heat. Season each side of the chicken breasts, add to the skilley, and brown on each side. Remove the chicken to a 9 x 13 casserole dish and add the tomatoes on top of the chicken.

Add the potatoes to the same skillet and cook until golden brown on each side. Add the potatoes to the casserole dish. (Do not skimp on this step. I did, because I got really impatient and my potatoes turned out to be under done! Not a fun crunch.)

Place a slice of lemon on top of each chicken breast. Pour the white wine over the top. Sprinkle the rosemary and fresh cracked pepper.

Bake in the oven for 45 minutes or until the chicken is cooked through and the potatoes are tender.

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Just because I don’t use our dining room table enough, here is a picture of the table setting before we chowed down!