Ingredients


6 skinless chicken breasts

2 tbsp olive oil

1⁄2 tbsp balsamic vinegar

140g bag rocket

25g Parmesan

lemon wedges

For the marinade

3 rosemary sprigs, leaves finely chopped

6 sage leaves, finely shredded

zest 1 lemon and juice of ½

3 tbsp olive oil






Method


Place each chicken breast between 2 sheets of cling film or baking parchment.

Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.

To make the marinade, using a pestle and mortar add the rosemary and sage, and give everything a good pounding.

Stir through the lemon zest and juice, olive oil and some ground black pepper.

Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.

Heat the barbecue. Once the flames have died down, spread the coals out to an even layer.

Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.

Meanwhile, pour the oil and balsamic vinegar into a large bowl.

Add the rocket and some seasoning. Toss together, then shave over the Parmesan.

Serve the salad with the chicken, with lemon wedges to squeeze over.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken, lemon & herb salad
Recipes
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon