2 chicken breasts (about 120g each)

generous pinch of *low FODMAP Cajun spice

2 tbsp olive oil

160g quinoa

1 red chili, deseeded and sliced

100g baby spinach leaves

small pack mint, roughly chopped

small pack coriander, roughly chopped

30g Peppadew peppers

1 tbsp pumpkin seeds

50g feta, cut into cubes

lemon zest, to serve (optional)

sesame seeds, to serve (optional)

lime wedges, to serve (optional)


Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated.

Heat a heavy-based griddle pan over a medium heat and add the oil.

Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.

Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan.

Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chili, the spinach, mint and coriander, and blend to a smooth purée.

Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well.

Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chili and lime wedges, if you like.

Recipe adapted from: Good Food

*Low FODMAP Cajun spice - Stir together salt, paprika, black pepper, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Cajun blackened chicken with quinoa
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon