1 tbsp olive oil
1 tbsp lactose free butter
70g/3oz smoked bacon, sliced
200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces
1 bsp garlic infused oil
1 handful baby spinach leaves
110g/4oz long grain rice
200ml/7fl oz low FODMAP chicken stock
salt and freshly ground black pepper
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp grated Parmesan
Heat the olive oil and lactose free butter in a large saucepan with a tight fitting lid and fry the bacon over a high heat for 1 minute.
Add the chicken and cook for 5 minutes. Add the rice and stir well to combine.
Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes.
Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid.
Add the herbs, garlic infused oil and spinach, then give it a good stir with a fork.
The water should be absorbed and the spinach wilted. Season to taste and serve straight away. Sprinkle over some Parmesan to finish.
Recipe adapted from: Good Food