4 chicken thigh, skin left on

3 carrot, cut into batons

1 tbsp olive oil

1 lemon, sliced

2 tbsp maple syrup

250g quinoa

1 green zucchini, sliced

1 yellow zucchini, sliced

30g crumbled feta

small handful dill, chopped, plus a few fronds to garnish


Heat oven to 200C/180C fan/gas 6. Place the chicken thighs zucchini, and carrots in a roasting tin.

Season, drizzle with the oil and nestle lemon slices around. Bake for 30 mins.

Stir everything, drizzle with the maple syrup and bake for another 15 mins until the chicken is cooked through and tender.

Meanwhile, cook the quinoa following pack instructions, then rinse with cold water and drain thoroughly.

In a separate bowl, mix the quinoa, the roasted veg and 2 tbsp of the cooking juices.

Pop the chicken thighs and lemon slices on top, then scatter with dill fronds.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Chicken & quinoa salad
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