¼ small pumpkin, peeled and diced (200g approx)
8 small new potatoes
1 tsp ground coriander
1 tbsp thyme leaves
1 tbps garlic infused oil
2 skinless chicken breasts
175g prepared French beans or zucchini
25g pitted green olives in brine, drained
Basil leaves to garnish
600ml low FODMAP chicken stock
Recipe adapted from Good Food Back
Heat oven to 190C/fan 170C/gas 5. Put the pumpkin, potatoes, ground coriander, thyme, stock and garlic oil into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 mins.
Tuck in the chicken breasts making sure that they are submerged. Cover and transfer to oven for 15 mins until the chicken is cooked through.
Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half. Add the beans and olives, simmer until cooked. Season and serve.