Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.

Next toss the ha;ved tomatoes in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.

Mix the remaining olive oil, vinegar, syrup and chilli. Toss with the salad leaves.

Arrange the chicken and tomatoes on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

Recipe from Good Food magazine

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400g pack mini chicken fillets

3 tbsp olive oil

4 vine tomatoes

4 tsp sherry vinegar

1 tbsp maple syrup

1 red chilli, finely chopped

110g bag herb salad

100g feta cheese, crumbled

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Low FODMAP Recipe

Grilled chicken & feta salad