3 tbsp oil

4 chicken breast

3 lemons, zest and juice

1 tbsp thyme leaf, chopped

150ml white wine

850ml low FODMAP chicken stock

400g long grain rice

2 tbsp chopped parsley


Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.

Lower the heat, add the lemon zest, thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.

Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid.

Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Add lemon juice and olive oil to suit your own taste. Season and scatter with parsley to serve.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Chicken with lemon & herb rice
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