4 chicken thigh, skin left on or 2 chicken breast

3 carrot, cut into batons

1 zucchini, sliced

1 tbsp olive oil

1 lemon, sliced

2 tbsp maple syrup

250g quinoa

small handful mint

1 tbsp pomegranate seeds*

*Do not exceed, pomegranate is a moderate fructan.


Heat oven to 200C/180C fan/gas 6. Place the chicken thighs, zucchini and carrots in a roasting tin. Season, drizzle with the oil and nestle lemon slices around.

Bake for 30 mins. Stir everything, drizzle with the maple syrup and bake for another 15 mins until the chicken is cooked through and tender.

Meanwhile, cook the quinoa following pack instructions, then rinse with cold water and drain thoroughly.

In a bowl, mix the quinoa, the roasted veg and 2 tbsp of the cooking juices.

Pop the chicken thighs and lemon slices on top, then scatter with mint leaves and pomegranate seeds.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Chicken & quinoa salad
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