A delicious and nutritious stoma-friendly summer meal recipe

Grilled Lemon Herb Chicken with Quinoa Salad

Ingredients:

For the Grilled Lemon Herb Chicken:

• 2 boneless, skinless chicken breasts
• Juice of 1 lemon
• 2 tablespoons olive oil
• 2 crushed garlic cloves
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Quinoa Salad:

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

• In a bowl, combine lemon juice, olive oil, minced garlic, dried thyme, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Let them marinate in the fridge for at least 30 minutes.
• Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off any excess. Grill the chicken for about 6-8 minutes per side or until cooked through. Remove from the grill and let it rest for a few minutes before slicing.
• In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and fresh parsley for the quinoa salad. Drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine.
• Serve the grilled lemon herb chicken slices alongside the quinoa salad.

Optional: You can add a side of steamed vegetables or a fresh mixed green salad for added fibre and nutrients.

Remember to chew thoroughly and take your time when consuming the meal to aid digestion and ensure comfort with your stoma.

Enjoy your delicious and nutritious summer meal!