For the chicken

100g/3½oz chicken breast

75g/2¾oz Manchego cheese, thinly sliced

1 tbsp finely chopped chives

1 tbsp olive oil

For the salad

4 baby zucchini

Handful rocket leaves

½ lemon, juice only

½ lime, juice only

1 tbsp garlic infused oil

1 tbsp chopped fresh mint

For the dressing

2 tbsp olive oil

½ lemon, juice only

2 handfuls fresh basil


Preheat the oven to 200C/400F/Gas 6.To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper.

Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer).

To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the zucchini are cooked through.

To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper. To serve, place the roasted zucchini in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Stuffed chicken breast with roasted zucchini salad