Ingredients


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







Method


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
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