Low FODMAP Recipe: Chicken with lemon & zucchini 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.