Who’s ready for a delicious mid-week meal? We are!
This gorgeous seared chicken with chive and parsley sauce ticks all the boxes! Think juicy chicken paired with creamy mashed potato, pan-fried greens and a tasty chive and parsley sauce
The even better news is this recipe can be adapted to be low in food chemicals, low FODMAP, gluten free, or dairy free to suit your dietary needs (see notes at the bottom of the recipe).
450g chicken breast (skin removed)
1 tbsp light olive oil
1 clove of garlic (smashed or finely chopped)
CHIVE & PARSLEY SAUCE
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
2 tbsp fresh parsley (finely chopped)
2 tbsp fresh chives (finely chopped)
Season with salt (to taste)
PAN FRIED VEGGIES
2 cups green beans (chopped)
2 cups green cabbage (finely sliced)
800g potato (peeled and diced)
¼ cup milk
2 tbsp butter
½ tsp salt
Use lactose free milk and swap the olive oil & garlic clove for 1 tablespoon of garlic infused oil. The amount of flour and cabbage in this recipe is within low FODMAP guidelines.
Food Chemical Notes:
If you are following a strict protocol then swap the light olive oil for canola oil.
Dairy Free Notes:
Swap the butter for dairy free spread and the milk for your chosen milk alternative – just make sure it is unsweetened and not flavoured with vanilla.
Gluten Free Notes:
Use gluten free all-purpose flour instead of regular flour.
About The Recipe Developer
This recipe has been designed especially for you by our favourite recipe creator, Alana Scott from A Little Bit Yummy. Alana specialises in helping people with food intolerances love their food through delicious low FODMAP recipes. She also has lots of gluten free, dairy free and allergy friendly recipe options too. If you need more recipe inspiration check out her Recipe Club for over 600+ options.Share: