Ingredients:

• 1 cup garlic-infused olive oil (strained, without garlic pieces)
• Juice of 2 lemons
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced dried oregano
• 3/4 cup green tops of scallions (green parts only), minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and diced (ensure no high FODMAP ingredients)
• Salt and pepper, to taste
• 4 boneless, skinless chicken breasts
• 1 lemon, thinly sliced

Instructions:

1. In a saucepan, add the garlic-infused olive oil, lemon juice, herbs, and minced green tops of scallions. Place over medium-low heat and let it come to a low boil. Cook until the scallions become translucent. Add the sun-dried tomatoes, salt, and pepper, and cook for about 2-3 minutes. Remove from heat and let cool.
2. Place the chicken in a baking dish and pour the cooled mixture on top. Cover and place in the fridge to marinate overnight.
3. Preheat the oven to 375 degrees F (190 degrees C). Place the marinated chicken on a baking sheet and scoop the onion and sun-dried tomato mixture on top. Arrange the lemon slices on the chicken. Sprinkle with a little extra salt on top.
4. Bake in the preheated oven for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C). Cooking time will vary based on the thickness of the chicken breasts.
5. Let the chicken rest for about 5 minutes before slicing.