1 tbsp sunflower oil
4 skinless chicken breasts,
1 cinnamon stick, broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
200ml low FODMAP chicken stock
250g bag spinach
Heat the oil in a large frying pan, then add the chicken, frying for about 3 mins until golden.
Stir in the spices and lemon zest, fry for 1 more min, then tip in the stock. Put the lid on and simmer for 5 mins.
Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Recipe adapted from: Good Food