zest and juice 1 lime

1 tbsp maple syrup

1 red chili, sliced

thumb-size piece fresh root ginger, cut into matchsticks, plus 1 tsp grated root ginger

2 skinless, boneless chicken breasts

1 can pumpkin puree

1 tbsp olive oil


Mix half the lime zest, chili (add to your own preference) and all the juice with the maple syrup and grated ginger.

Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade.

Set aside for 10 mins. Heat the grill and line the grill tray with foil.

Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.

Heat the oil in a small frying pan. When it’s really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp.

Lift out the matchsticks with a slotted spoon, then stir the pumpkin puree into the ginger infused oil.

Divide the pumpkin between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with some green beans.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Ginger & lime chicken with pumpkin mash
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here