For the chicken

½ chicken breast, cut in half lengthways

salt and freshly ground black pepper

2 tbsp chopped fresh parsley

1 tbsp chopped fresh rosemary, leaves only

1 tbsp olive oil

For the roasted tomatoes

85g/3oz vine tomatoes, whole

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp caster sugar



Preheat the oven to 180C/350F/Gas 4. For the chicken, mix the seasoning and herbs in a bowl, and press the chicken pieces into the mixture, turning them until each piece is completely coated.

Heat the oil in a frying pan over a medium heat. Add the chicken and fry for 8-10 minutes, turning halfway through cooking, until cooked through, golden-brown and crisp on both sides.

For the tomatoes, place the tomatoes in a small, ovenproof frying pan. Drizzle the oil and vinegar over the tomatoes, and sprinkle them evenly with sugar. Place in the oven to roast for 5-10 minutes.

To serve, place the chicken on a plate with the balsamic tomatoes on the side.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Herb and pepper chicken with roasted vine tomatoes