2 lemons

2 tsp ras-el-hanout spice

1 tsp garlic infused oil

3 tsp olive oil, plus extra for drizzling

2 boneless, skinless chicken fillets

140g quinoa

2 tsp maple syrup

handful mint, leaves finely sliced


Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic infused oil and 2 tsp oil.

Season well. Put the chicken into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.

Meanwhile, cook the quinoa according to packet instructions, then tip into a large bowl.

Add the remaining lemon juice and oil, then cover and leave to stand.

Lift the chicken onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 25 mins (or until cooked through thoroughly - this will depend on the sixe of the chicken fillets).

With 5 mins to go, pull out the baking tray and spoon 1 tsp maple syrup over each fillet.

Add the mint to the quinoa and fluff it up with a fork. Serve the chicken with the quinoa, spoon over the juices from the baking tray and add lemon wedges.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Maple Spice Chicken with Quinoa
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