Sorry it’s been so long in between posts! But the good news is: I now have a gorgeous 11 week old named Gabrielle and I have a new recipe to share. I didn’t get the chance to take a photo I’m afraid – but I’ll add an image at a later date when I make it again. I found the recipe in a cookbook with gluten free and lactose free meals. The heading at the top of the page said ‘Baked Garlic Chicken’ and I thought ‘Great, can’t make that one!’ But then further down the page it had the recipe for this meal and it tasted great!
Ingredients – Serves 4
2 boneless, skinless chicken breast halves
1/4 cup strawberry jam
2 tablespoons balsamic vinegar
1/2 teaspoon dried Italian herbs
1. Pre-heat the oven to 180 degrees celsius.
2. Place baking paper on 2 baking dishes.
3. Cut the chicken breasts into smaller, thinner pieces.
4. Season the chicken breasts with the sea salt and cracked pepper on both sides and roast in the baking dishes for 6 minutes – turning the chicken over after 3 minutes.
5. In a small saucepan, heat the strawberry jam, balsamic vinegar and Italian herbs over low heat until the jam melts.
6. Brush the chicken liberally with the glaze and roast, turning over and brushing every 2-3 minutes, for 12 minutes, or until the chicken is golden glazed and cooked through.
6. Serve with rice, salad or veggies and enjoy!
Look forward to hearing your feedback. 🙂 I’m also perfecting a mince sausage roll recipe – so stayed tuned!
Earlier in the week I was umming and ahhing about what we should have for dinner. I had defrosted some chicken breasts, but didn’t really feel like making a stir fry. So I checked out one of my ‘Love Food’ cookbooks and stumbled across this recipe. Of course, it included garlic and onion, so I made changes accordingly. The recipe also included olives and fetta cheese, which I didn’t add because my hubby hates olives and I didn’t want to risk my body’s reaction to the fetta!
Ingredients – Serves 4
500g chicken breasts
200g long-grain rice
225g chicken stock
1 can chopped tomatoes
1/4 cup black olives, pitted and chopped
55g fetta cheese, crumbed (if you can handle fetta!)
2 cups mixed lettuce leaves
1. Remove the fat from the chicken and cut into smaller pieces. Heat the vegetable oil in a large frypan and add the chicken, in batches if necessary, and cook over medium heat. Turn occasionally and cook for 8-10 minutes or until golden. Using tongs, carefully transfer to a plate lined with a paper towel.
2. Pour the chicken stock, rice, tomatoes and herbs into a saucepan (that comes with a lid).
3. Add the chicken to the saucepan, pushing them down into the rice. Bring to the boil, then reduce heat, cover and simmer for 25-30 minutes or until the chicken is cooked through and tender.
4. Stir in the olives and fetta cheese.
5. Serve with mixed lettuce leaves. Enjoy!
Image taken from Taste.com.au
I’ve made this recipe a couple of times now, but thought I’d share with you all. I originally found it on Taste.com.au and have made some amendments to make it FODMAPs friendly.
It’s so easy to make and fantastic when you have leftover salad.
Let me know what you think!
1/2 cup Zymil’s Lactose Free milk
Variety of vegetables – I recommend sundried tomatoes, corn, baby spinach, capsicum and celery. However, most leftover salad ingredients will work (minus lettuce!) You can also use frozen stir fry veggies.
Salt and pepper
1. Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan or quiche dish with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.
2. Heat oil in a large non-stick frying pan over medium-high heat. Simmer the vegetables for 3 minutes or until soft. Transfer to the prepared pan.
3. Whisk eggs and milk in a bowl until combined. Season with salt, pepper and Italian herbs. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.
4. Set aside for 10 minutes to cool slightly.