1.3kg waxy potatoes such as Desirée, cut into large chunks

2 tbsp olive oil

3 large skinless boneless chicken breast fillets, each sliced into 6-8 pieces

100g chopped tomatoes

1 tbsp tomato puree

1 tsp sugar

50g black olives

4 rosemary sprigs

1 lemon, grated zest and juice

1 tsp wholegrain mustard

Flat leaf parsley to garnish


Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.

Measure 2 teaspoons of the olive oil into a large frying pan or wok.

Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown.

Now turn them over and sear on the other side.

Turn the heat down and cook for a few more minutes until golden.

Add the tomatoes, olives, puree, suagr and rosemary sprigs to the pan with the chicken.

Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.

Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard.

Season with a little salt and pepper.

Drain the potatoes then spoon then crush each potato lightly with a fork.

Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Crushed potatoes with sizzled chicken
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