4 skinless chicken breast

juice 2 lemons

2 tbsp olive oil

1 tsp dried chili flakes

1 tbsp garlic infused oil

For the quinoa

200g quinoa

85g pitted green olive

2 tbsp chopped flat-leaf parsley

250ml hot low FODMAP vegetable stock

Serves - 4


Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book.

Whisk together the lemon juice, olive oil, chilli flakes and garlic infused oil. Pour half over the chicken and marinate for 15 mins.

Meanwhile, put the quinoa* in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.

Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.

Fluff up the quinoa with a fork and stir in the olives, parsley and the other half of the marinade. Season and serve with the chicken.

*Check quinoa packet instructions, and adapt if necessary.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician