Low FODMAP Recipe: Chicken with lemon & zucchini quinoa


200g quinoa

400ml chicken stock

2 tbsp olive oil

4 zucchini/courgettes, grated

2 lemons, 1 halved, 1 cut into wedges

2 boneless, skinless chicken breasts


Tip the quinoa into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed.

Heat 1 tbsp oil and fry the zucchini/courgettes until softened and crisping at the edges. Tip into the quinoa, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.

Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner.

Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the quinoa and lemon wedges on the side.

Recipe from Good Food magazine

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