Chicken, Quinoa and Roasted Veg Bowl (Low-FODMAP)

Ingredients

• 600 gboneless skinless chicken breast
• 200 gdry quinoa
• 1½medium zucchini
• 2red bell peppers
• 2medium carrots
• 2 tbspgarlic-infused olive oil
• 2 tbsplemon juice
• 2 tspdried oregano
• 10 gfresh parsley
• ¾ tspsalt

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large baking sheet with parchment.

2. Cut the zucchini, peppers and carrots into bite-sized pieces. Toss them and the chicken with half the garlic-infused oil, the oregano and the salt, and spread out on the tray.

3. Roast for about 22 minutes, turning the vegetables once, until they are browned and the chicken reaches 74°C (165°F).

   22 min timer

4. Rinse the quinoa and add to a saucepan with 480 ml (2 cups) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes.

   20 min timer

5. Whisk the rest of the oil with the lemon juice and chopped parsley.

6. Slice the chicken and build the bowls with quinoa, chicken and vegetables. Pour over the lemon dressing.

Storing and reheating

Keeps 4 days.