For the chicken breast

1 tsp rapeseed oil

½ tsp dried oregano

½ tsp dried thyme

1 tsp smoked or regular paprika

¼ tsp cayenne pepper

1 tbsp garlic infused oil

4 skinless, boneless chicken breast (each weighing 140g)

For the basil mayo - click here


Make the basil mayo recipe and set aside. Mix together the oil, herbs, spices and garlic infused oil in a large sealable bag.

Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.

Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally.

Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.  Serve immediately with the basil mayo and salad.


Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Grilled chicken with basil mayo