2 chicken breast fillets

300g charlotte potatoes, scrubbed and cubed

15g fresh rosemary, chopped

4 tsp extra virgin olive oil

1 tbsp balsamic vinegar

½ lemon, juice of

Serves - 2


Preheat the oven to 220ºC, gas mark 7. Toss the cubed potatoes with the rosemary, 3 tsp of the oil and seasoning, and arrange in a single layer over the base of a roasting tin.

Cook for 30 minutes turning once until crisp and golden. Meanwhile, prepare the chicken breasts.

Heat the remaining tsp of oil in a non-stick frying pan or ridged griddle pan.

Add each butterflied chicken breast and cook for 6 minutes each side until golden brown and cooked through.

Just before serving drizzle the vinegar over the chicken and add the lemon juice.

Cook for 1 minute, then season. Drain the potatoes on kitchen towel and serve with the chicken, lemon wedges and a rocket salad.

Recipe adapted from: Good Food
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