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
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.