Heat oven to 180C, gas 6.  Lay the chicken breasts on a clean work surface. Cut into large pieces as shown.

Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.

Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until sealed. Take chicken out of pan and poop into the oven for  15-20 mins.

Remove any surplus oil from the pan with kitchen paper, then measure the lactose free cream into a jug and mix with the leftover paprika mixture from the plate.

Pour the paprika cream into the pan. Allow to bubble up and reduce slightly.  Remove the chicken from the oven* and pour the paprika cream over the chicken.  Top with chopped tomato and parsley. Serve with young spinach and a mixture of boiled rice and wild rice.

*To check if cooked take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.

Recipe from Good Food magazine


For the roasted chicken

4 small chicken breasts, without skin or bone

150ml/5¼fl oz lactose free double cream

For the marinade

1 tbsp Worcestershire sauce

1 tbsp maple syrup

1 tbsp paprika

1 tbsp grainy mustard

To serve

young spinach

boiled rice, cooked

wild rice, cooked

Finely chopped tomato and chopped parsely

Low FODMAP Recipe

Pan-fried paprika chicken

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