4 tbsp low FODMAP chipotle sauce
4 skinless chicken breast, slashed
1 small pumpkin, peeled, deseeded and cut into long wedges
2 red pepper, deseeded, cut into wedges
Heat oven to 200C/180C fan/ gas 6. Rub 2 tbsp of the Chipotle sauce all over the chicken breasts and set aside to marinate while you start the veg.
Toss the pumpkin and the peppers with remaining Chipotle, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through.
Serve with extra sauce on the side, and a big bowl of quinoa or rice.
Recipe adapted from: Good Food