PREPARATION TIME: 20 minutes
COOKING TIME: 10 minutes, plus standing time
SERVES: 4
The CSIRO Healthy Gut Diet
This is an edited extract from
The CSIRO Healthy Gut Diet
Dr Tony Bird, Dr Michael Conlon and Pennie Taylor RRP $34.99
Published by Macmillan Australia
INGREDIENTS
2 tablespoons garlic-infused olive oil
2 teaspoons mixed dried herbs
800 g chicken breast fillet, cut on the diagonal into thick slices
1 eggplant, sliced into rounds
4 zucchini, sliced on the diagonal
4 roma tomatoes, halved lengthways
1/4 cup (60 ml) balsamic vinegar
100 g pitted kalamata olives
100 g salt-reduced Greek feta, crumbled
1 small bunch flat-leaf parsley, leaves picked , stems finely chopped
METHOD
Preheat a barbecue chargrill plate and flat plate to high heat.
Place the olive oil, herbs, chicken, eggplant, zucchini and tomato in a large bowl and toss until well coated. Using tongs, transfer the chicken to the barbecue chargrill plate and the vegetable mixture to the flat plate. Cook, turning the vegetables occasionally and the chicken only once, for 10 minutes or until the chicken is golden and cooked through. Transfer the chicken and vegetables to a large bowl, cover loosely with foil and rest for 3 minutes.
Add the remaining ingredients to the chicken mixture and toss gently to combine. Season to taste with freshly ground black pepper and serve immediately.
If desired, you can serve this meal with 2 cups (370 g) of cooked quinoa (this will add 1 unit of breads and cereals and 3 g fibre per serve).
9 G FIBRE PER SERVE LOW FODMAP
UNITS PER SERVE BREADS AND CEREALS 0 | PROTEIN 2 | FRUIT 0 | VEGETABLES 2.5 | DAIRY 1 | FATS AND OILS 3.5