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Ingredients


500g skinless chicken thighs, cut into chunks

1 handful spinach (optional)

1 tbsp olive oil

200g tomatoes

1 tbsp cumin seeds

2 x 250g pouches microwave quinoa

2 tbsp lactose free cream (optional)

handful parsley, chopped










Method

 

Heat oven to 200C/180C fan/gas 6. Toss the chicken with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.

Heat a pan and add the lactose free cream, when warm ass the spinach till it wilts. Meanwhile, heat the quinoa following pack instructions, then turn out into a large serving bowl.

Once the chicken is ready, add everything to the plate.  Top the quinoa with the chicken, spinach and tomatoes.


Recipe adapted from: Good Food

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