2 skinless boneless chicken breast

1 pack vine ripened tomatoes

2 tbsp garlic infused oil

1 tbsp thyme

1 tbsp parsley finely chopped

handful basil (optional)

100g blue cheese, crumbled

Pack mixed leaves

For the dressing

zest and juice 2 limes (about 4 tbsp juice)

1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)

3 tbsp mild olive oil

1 tsp golden caster sugar

1 heaped tsp wholegrain mustard

Serves - 2


Heat an oven to 180C. Mix together the thyme, parsley and garlic oil, then rub over the chicken breast.  

Put the chicken and vine tomatoes into a roasting into a roasting tin, season and then roast for 30 mins.

Remove from the oven and allow to the chicken to rest for 5 mins, then slice as shown.

Spread the salad leaves  over a large plate, then top with the chicken, tomatoes and blue cheese.

Roughly toss everything together a little. Drizzle over the dressing to serve.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Herbed chicken, tomato & blue cheese salad