Ingredients:

• 1.5 lbs chicken breast or thighs, boneless skinless
• 2 Lemons (one sliced into thin rounds & one cut in half for squeezing)
• 2 tablespoons Lemon juice from one lemon
• 1 Can Artichoke heart quarters (not marinated), drained (fresh artichokes are NOT low fodmap)
• 2 tablespoons Capers (make sure only ingredients are: capers, vinegar, sea salt, water)
• 3 tablespoons Butter or Coconut oil
• 2/3 cup organic chicken bone broth or broth (check for no high FODMAP ingredients)
• 1/2 teaspoon Sea Salt (optional)
• 1/2 teaspoon Italian seasonings

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place butter or coconut oil in a large casserole dish and place it in the preheating oven to melt.
3. Slice one lemon into thin rounds, and mince garlic. Set both aside.
4. Take the casserole dish out of the oven once the butter or oil is melted.
5. Line the bottom of the casserole dish with lemon slices.
6. Place the chicken on top of the lemon slices.
7. Sprinkle the top of the chicken with minced garlic, drained capers, sea salt (if using), and Italian seasonings.
8. Drain the artichokes of water from the can and spread them over the top of the chicken.
9. Squeeze lemon juice over the artichokes.
10. Pour chicken bone broth over the top of the dish.
11. Cover the casserole dish with foil and bake for 30 to 35 minutes or until the chicken is no longer pink in the center.
12. Remove from the oven, let it cool slightly, then remove the foil and return to the oven for 3 to 5 minutes to lightly brown the chicken.
13. Serve the dish over low FODMAP options like cooked rice, gluten-free pasta, or zucchini noodles.