Stuffed chicken with pesto vegetables

Stuffed chicken with pesto vegetables

By
From
Digestion
Serves
2

The FODMAPs diet can sometimes leave people feeling a little bit bored, as when they first see the list of dietary restrictions it can make their heart sink. This dish goes to show that this doesn’t need to be the case. Garlic-free pesto is found in health food stores.

Ingredients

Quantity Ingredient
1 large courgette, sliced
1 large red pepper, deseeded and sliced lengthways
1/2 small aubergine, chopped
1 tablespoon olive oil
1 tablespoon garlic-free pesto
2 large skin-on chicken breasts
250g baby spinach
1 tablespoon ricotta cheese
10g dill, roughly chopped
freshly ground black pepper
50g feta cheese

Method

  1. Preheat the oven to 200°C.
  2. Sauté the courgette, pepper and aubergine in a little olive oil, until all the vegetables have softened. Add the pesto and mix well.
  3. Meanwhile, take the chicken breasts and slowly run fingers along the inside of the skin, to separate it from the flesh and create a pocket.
  4. Place the spinach in a steamer for four to five minutes, until wilting. Squeeze all moisture out of it, then finely chop. Transfer the spinach to a bowl with the ricotta and dill, along with some black pepper, and mix well. Crumble over the feta cheese and gently mix again.
  5. Fill the space between the skin and breast with the spinach and feta mix. Place the chicken breasts on a roasting tray and roast at the top of a hot oven for around 20 minutes. Serve with the courgette mixture.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again