Low FODMAP : Lemon chicken with fruity olive couscous

Ingredients

4 skinless chicken breasts

juice 2 lemons

1 tbsp olive oil

1 tbsp garlic infused oil

1 tsp dried chilli flakes

For the couscous

200g maize couscous or quinoa

85g sultanas

250ml hot chicken stock

85g pitted green olives

2 tbsp chopped flat-leaf parsley

Method

Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic oil. Pour half over the chicken and marinate for 15 mins.

Meanwhile, put the maize couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.

Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.

Fluff up the maize couscous with a fork and stir in the olives, parsley and the other half of the marinade. Season and serve with the chicken.


Recipe from Good Food magazine

IBS Sano Plus
Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search