Herb crusted chicken, lemon potatoes & steamed asparagus

4 chicken breast fillets or 8 chicken thigh fillets

8 baby (new) potatoes

1 tbs olive oil

1 tbs freshly squeezed lemon juice

2 tbs finely chopped fresh rosemary

2 tbs finely chopped fresh thyme

2 tbs lemon zest

1 tsp sea salt flakes

½ tsp ground black pepper

4 tbs garlic infused olive oil

Place the rosemary, thyme, lemon zest, salt and pepper in a mortar and pestle and bash until it has turned into a smoother paste (or blitz in a small blender). Stir in the olive oil and lemon juice and mix until well combined.

Steam or boil the potatoes until cooked through. While they are cooking, make their lemon dressing. Mix together 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. Once the potatoes are cooked to your liking, drain and remove from the heat. Let them steam for a few minutes to help evaporate any excess moisture. Pour over the lemon dressing then set aside until ready to serve.

Heat your grill until hot then turn down the heat to medium. Cook your chicken fillets for 4-5 minutes on one side then turn and cook for another 4-5 minutes on the other side, or until your chicken is cooked through and has reached an internal temperature of 165F. Set aside to rest on a warm plate while you cook the asparagus.

Steam or boil the asparagus for 1-2 minutes, or until it has turned bright green and is cooked to your liking. Remove from the heat.

You can serve this family style and let everyone help themselves. Pile up the chicken, potatoes and asparagus on a large platter and place wedges of lemon for people to help themselves to. Alternatively, you can serve this on individual plates, giving everyone 1 chicken breast fillet or 2 chicken thigh fillets, 2 baby (new) potatoes, 3 asparagus spears and a wedge of lemon.

If you are cooking for people who aren't following a SIBO diet, you can increase their portion of potatoes and asparagus. If you are following a Low FODMAP diet, limit your potato serving to 2.6 oz. If you are ready to expand your FODMAPs, you can enjoy 4 spears for a moderate serve of fructose or 5 spears for a high serve of fructose.

4 chicken breast fillets or 8 chicken thigh fillets

8 baby (new) potatoes

20 ml olive oil

20 ml freshly squeezed lemon juice

4g finely chopped fresh rosemary

4g finely chopped fresh thyme

6g lemon zest

2g sea salt flakes

1g ground black pepper

80ml garlic infused olive oil

Place the rosemary, thyme, lemon zest, salt and pepper in a mortar and pestle and bash until it has turned into a smoother paste (or blitz in a small blender). Stir in the olive oil and lemon juice and mix until well combined.

Steam or boil the potatoes until cooked through. While they are cooking, make their lemon dressing. Mix together 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. Once the potatoes are cooked to your liking, drain and remove from the heat. Let them steam for a few minutes to help evaporate any excess moisture. Pour over the lemon dressing then set aside until ready to serve.

Heat your grill until hot then turn down the heat to medium. Cook your chicken fillets for 4-5 minutes on one side then turn and cook for another 4-5 minutes on the other side, or until your chicken is cooked through and has reached an internal temperature of 74C. Set aside to rest on a warm plate while you cook the asparagus.

Steam or boil the asparagus for 1-2 minutes, or until it has turned bright green and is cooked to your liking. Remove from the heat.

You can serve this family style and let everyone help themselves. Pile up the chicken, potatoes and asparagus on a large platter and place wedges of lemon for people to help themselves to. Alternatively, you can serve this on individual plates, giving everyone 1 chicken breast fillet or 2 chicken thigh fillets, 2 baby (new) potatoes, 3 asparagus spears and a wedge of lemon.