My roasted chicken, heritage carrots on creamy buckwheat & lentils (Low FODMAP) πŸ—πŸ₯•πŸ₯˜

I love colourful foods and eating the rainbow in my plate whenever I can! This week I found a bunch of multicoloured heritage carrots at the local open air market and it inspired me for yet another quick low FODMAP recipe…

Since I moved to the area in January, I was quite happy to find out that I had a great butcherπŸ₯©, bakery🍞 and a local artisan and craft market every Sunday at my doorstep!

Whenever possible, I like to buy my food from local suppliers/farms, it helps the local businesses and, their products are fantastic!🀀 I used to be unsure about the price difference between supermarket and local producers vegetables but, once I’ve compared their taste like with those lovely rainbow carrots, there was no doubt anymore: it is totally worth every penny!

Today’s lunch was quick and delicious with some skinless and boneless chicken thighs from the Caversham Butcher (love their great quality selection of meats!) with a side of sweet roasted carrots on a bed of a creamy green lentils and buckwheat. Everything is low FODMAP in this recipe which is great when I try to do a cleansing after the few excesses of this week πŸ₯΄!

Find the recipe below:

My roasted chicken, heritage carrots on creamy buckwheat & lentils (Low FODMAP) πŸ—πŸ₯•πŸ₯˜

Servings: 4

Time required: 45 minutes

Equipment required: Sheet pan, Frying pan

Ingredients

  • 6 boneless and skinless chicken thighs
  • 12 medium sized rainbow carrots
  • 1 can of green lentils (400g)
  • 250g buckwheat groats
  • 3tbsp of lactose free cream (I use Arla)
  • 1tbsp of mustard powder
  • Few shavings of strong hard cheese
  • Cracked black pepper
  • Salt
  • Garlic infused Olive oil
  • Fresh tarragon (optional)

Instructions

  1. Preheat the oven to 180Β°C
  2. Cut the carrots in half in their length and place them in one layer on a sheet pan
  3. Drizzle with some oil and sprinkle salt and pepper, mix it up then place the tray in the oven
  4. Heat up a pan on a medium high heat with a tbsp of olive oil
  5. Rub the chicken with salt and pepper then pan fry the pieces for 2 minutes on each side
  6. Take the tray of carrots out of the oven then place the part cooked chicken on top of the carrots
  7. Return to the oven for another 10 minutes or until the chicken juices runs clear when you poke it with a knife
  8. In the meantime, add the buckwheat groats and some salt to the pan at a medium heat (where you cooked the chicken) then cover them with 2 cups of boiled water and stir every 5 minutes until fully cooked (~15-20 minutes). You can add half a cup of water at a time if it becomes too dry
  9. Rinse the green lentils under cold water then add them to the buckwheat alongside some chopped tarragon if you decide to use some, and the mustard powder
  10. Take the chicken/carrots out of the oven and get ready to serve
  11. When the buckwheat and lentils resembles the consistency of a risotto, add the cream and give it a quick stir
  12. Divide the portions into 4 then add some shavings of cheese on top with a drizzle of olive oil and cream

Serve it straight away!

Bon appetit all! xx

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