4 ready-cooked skinless chicken breasts, sliced

zest and juice of 1 lemon

3 tbsp olive oil

300g quinoa

400ml hot chicken stock

250g pack of small tomatoes, halved

50g toasted pine nuts, almonds or walnuts

large handful of mint leaves

Serves - 4


Place the chicken in a shallow dish. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken.

Cover and leave to marinate for 10 mins in the fridge.

Meanwhile, put the quinoa in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins.

Fluff up with a fork, cool for a few mins. Fold in the tomatoes, nuts and half the mint, then season to taste.

Drain the lemony marinade from the chicken and mix two-thirds of it in with the quinoa.

Pile the chicken on top of the quinoa, drizzle over the remaining juices and top with the rest of the mint.

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 - Lemony roast chicken quinoa