1 tbsp olive oil
2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
1 tbsp chopped chives
2 red peppers, halved, deseeded and sliced thickly
Handful baby spinach leaves
1 tbsp garlic infused oil
100g long grain rice
400g can chopped tomatoes
300ml low FODMAP chicken stock
4 tbsp low FODMAP pesto
Basil leaves to garnish
Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over.
Remove from pan and set aside.
Add the peppers, and cook for 3 mins or until lightly golden.
Stir in the rice, then the tomatoes, stock and reserved chicken.
Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins.
Stir in some baby spinach leaves and chives. Season to taste and drizzle over the pesto and top with mozzarella.
Pop back into the oven until the Mozzarella is melted, then remove from oven and serve.
Recipe adapted from: Good Food