Chicken breasts marinated in a cilantro-lime blend, then grilled — the week's batch.

• ½ bunch fresh cilantro (about ⅓ to ½ cup, chopped)
• ¼ cup fresh lime juice (about 2 limes)
• 2 tablespoons garlic-infused olive oil
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons pure maple syrup
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt or sea salt
• 1 to 1.5 pounds boneless, skinless chicken breasts (about 2 large or 4 small)

1. Place the cilantro, lime juice, garlic-infused oil, olive oil, maple syrup, cumin, and salt in a blender. Blend until the cilantro is processed into tiny pieces.
2. Place the chicken in the bottom of a sealable container. Pour the cilantro lime marinade over the chicken and turn to coat. Refrigerate for at least 2 hours, but no longer than 24 hours.
3. Cook the chicken using your preferred method.

Low-FODMAP swaps: brown sugar → pure maple syrup (2 teaspoons).

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Adapted from Fun Without FODMAPs (Em Schwartz, MS, RDN) for this diet

View original ↗Watch video ↗

Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.