Low FODMAP : Lemon chicken with fruity olive couscous


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


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

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