4 ready-cooked skinless chicken breasts, sliced
zest and juice of 1 lemon
3 tbsp olive oil
400ml hot low FODMAP chicken stock
250g pack of tomatoes, halved
1 carrot, grated
50g toasted pine nuts
large handful of mint leaves
Place the chicken in a shallow dish. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken. Cover and leave to marinate for 10 mins in the fridge.
Meanwhile, put the quinoa in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins. Fluff up with a fork, cool for a few mins.
Fold in the tomatoes, pine nuts and half the mint, then season to taste. Drain the lemony marinade from the chicken and mix two-thirds of it in with the quinoa.
Pile the chicken on top of the quinoa, drizzle over the remaining juices and top with the rest of the mint. Serve with carrot and salad.
Recipe adapted from: Good Food