4 skinless chicken breasts
2 tsp low FODMAP harissa
1 tsp olive oil
1 tsp dried oregano
250g pack tomatoes
handful olives (we used kalamata)
Heat oven to 200C/fan 180C/gas 6.
Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
Cover with foil and roast for 5 mins, then remove the foil and add the tomatoes and olives to the tray.
Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through.
Serve with boiled new potatoes.
Recipe adapted from: Good Food