Ingredients


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)


Method


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.

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*We recommend the help  of a registered dietician
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