Spicy chicken with citrusy salad & dreamy green dressing
This Mexican inspired dish works well served with low FODMAP wraps or boiled rice.
The small amount of avocado keeps it low FODMAP.
Ingredients (serves 4):
Marinated chicken strips
500g of chicken tenderloins or breasts cut into strips
¼ tsp cumin
¼ tsp coriander
¼ tsp ginger
¼ tsp cinnamon
¼ tsp cayenne pepper
1 tbsp extra virgin olive oil
juice of half a lemon
1 tbsp maple syrup
Salad/Slaw
4 small carrots or 2 large carrots, grated
2 spring onions (green parts only), finely chopped
150g cucumber, peeled and cut into batons
5 cherry tomatoes, halved
1/2 red pepper, sliced finely
zest and juice of half a lime
1 tbsp extra virgin olive oil
salt & pepper
bunch of coriander, chopped
bunch of mint, chopped
Green dressing
1 cup lactose-free yoghurt (or lactose-free sour cream)
⅓ avocado
1 tbsp extra virgin olive oil
large bunch of mint
zest & juice of half a lime
salt & pepper
Method:
Mix the spices together. Marinate the chicken strips in the lemon juice, olive oil, spice mix and maple syrup for at least 30 mins.
Preheat oven to 180 ৹C.
Mix all the salad vegetables and coriander leaves and stir through the dressing of olive oil, lime juice, salt and pepper. Cover and refrigerate until ready to serve.
Place the chicken on a baking tray lined with baking parchment and bake in oven for around 20 mins until cooked through.
Prepare green dressing. Add all ingredients to a blender and blitz. Refrigerate until ready to serve.
Serve chicken, salad and generous dollops of the green dressing with white rice and/or warmed low FODMAP wraps - we like Simson’s Pantry wraps.