Fody's Balsamic Glazed Caprese Chicken with Avocado

Whisk together ½ cup (120 ml) Fody Balsamic Vinaigrette, the herbs, and salt and pepper to taste in a non-reactive bowl. Add the chicken, making sure the Low FODMAP chicken marinade covers the breasts. Marinate for 20 minutes.

Meanwhile prepare your grill, either propane or charcoal, creating a medium heat. You can also cook these chicken breasts in a grill pan indoors.

Drain the chicken and discard the marinade. Cook chicken about 5 minutes each side or until almost cooked through. Place a slice of mozzarella on each breast half, followed by avocado and then tomato, close grill cover or cover pan and cook for another minute or two or until cheese melts.

While the chicken is cooking, pour the remaining ½ cup (120 ml) Fody Balsamic Vinaigrette in a small saucepan, bring to a simmer and reduce until syrupy; set aside.

Place one chicken breast on each plate, drizzle with the reduced vinaigrette, sprinkle with basil and serve your Low FODMAP caprese chicken immediately.