4 skinless chicken breasts
juice 2 lemons
2 tbsp olive oil
1 tsp dried chili flakes
1 tbsp garlic infused oil
For the quinoa
85g pitted green olives
2 tbsp chopped flat-leaf parsley
300ml low FODMAP vegetable stock
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