Low FODMAP Pan-grilled chicken breasts with parsley salad Low FODMAP Recipe Chicken breasts with parsley salad

Ingredients


8 chicken breasts

olive oil

salt and freshly ground pepper

For the basil dressing

1 handful of fresh basil

600ml/1 pint olive oil

150ml/¼ pint rice wine vinegar

1 tbsp garlic infused oil

salt and freshly ground pepper

For the parsley salad

4 handfuls Italian curly parsley, de-stalked

Worcestershire sauce

8 chopped vine tomatoes

parmesan cheese, slivers of




Preparation method


First make the basil dressing. Whiz the basil with the oil, vinegar, garlic oil and seasoning in a blender or food processor. Keep aside.

Brush the chicken breast with olive oil and cook on a pre-heated grill pan until just cooked through.

The chicken should be golden on both sides and criss-crossed with markings from the grill pan. Season.

For the salad, toss the parsley in a little of the basil dressing, and sprinkle with a little Worcestershire sauce.

Put a portion of parsley salad on each plate, sprinkle with a few pieces of tomato and slivers of parmesan cheese.

Serve with rustic roast potatoes or buffalo chips.


Recipe adapted from: Good Food

IBS Sano
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