Artichoke Chicken

This recipe is a quick dinner option for those with sucrose (sugar) intolerance, clinically known as Genetic Sucrase-Isomaltase Deficiency (GSID). Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.


  • 1 (14-ounce) can water-packed artichoke hearts, well drained and chopped
  • 3⁄4 cup grated parmesan cheese
  • 3⁄4 cup mayonnaise
  • 2 garlic cloves, minced (or use some garlic powder)
  • 6 boneless skinless chicken breast halves (depending how big they are, I had enough for 6)


  1. Preheat oven to 375 degrees and spray a 13×9 inch baking dish with cooking spray.
  2. Salt and pepper the chicken breast halves and place in the dish.
  3. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic. Stir together until combined.
  4. Spread artichoke mixture over chicken breasts.
  5. Bake uncovered for 30-35 minutes or until chicken juices run clear and top starts to slightly brown.

Servings: 6

Recipe by

We understand at My Gut Health Today how challenging it can be to live with a food intolerance, a food allergy or a food sensitivity. One of the biggest obstacles is finding tasty recipes and/or substitutions that will not make us or our loved ones sick. Our new My Gut Health Today recipe series is where we feature safe recipes for a variety of food intolerances and food allergies. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuisances of your situation; we are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.

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