Ingredients


4 skinless chicken breasts

juice 2 lemons

2 tbsp olive oil

1 tsp dried chili flakes

1 tbsp garlic infused oil

For the quinoa

200g quinoa

85g pitted green olives

2 tbsp chopped flat-leaf parsley

300ml low FODMAP vegetable stock









Method


Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book.

Whisk together the lemon juice, olive oil, chili flakes and garlic infused oil.

Pour half over the chicken and marinate for 15 mins.

Meanwhile, put the quinoa in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.

Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.

Fluff up the quinoa with a fork and stir in the olives, parsley and the other half of the marinade.

Season and serve with the chicken.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Lemon chicken with olive quinoa
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