2 skinless chicken breast
few thyme sprigs, leaves picked
1 tbsp olive oil
2 tsp low FODMAP jerk seasoning
juice 1 lime
2 large gluten free bread roll
2 slices pineapple slices
1 tomato, sliced
1 Little Gem lettuce heart, shredded
2 tbsp mayonnaise and ketchup, to serve (optional)
Serves - 2
Put the chicken breasts in between pieces of cling film and bash with a rolling pin to flatten.
Mix together the thyme, oil, jerk seasoning and half the lime juice in a bowl. Add the chicken and leave to marinate for 5 mins.
Heat a griddle pan until hot and cook the chicken for 4-5 mins each side or until cooked through.
Remove from the heat. Meanwhile, toast the cut sides of the buns for 1-2 mins.
Put the chicken on the gluten free buns and top with the pineapple, tomato and a handful of lettuce.
Squeeze over the rest of the lime and top with mayo and ketchup, if you like.
Recipe adapted from: Good Food