Low FODMAP Recipe - Sizzling chicken platter -  Gluten free recipe
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8 boneless, chicken thighs (about 500g/1lb 2oz total weght)

1 tsp chili paste

3 tbsp olive oil

1 tbsp lime juice

1-2 lettuces, depending on size

½ cucumber

4 baby zucchini sliced

½ bunch radishes

handful of mint leaves

For the dressing

2 ripe vine tomatoes

½-1 tsp chili paste

1 tbsp lemon juice


Lay the chicken in a shallow dish. Whisk up the chili paste, oil, lemon juice and a little salt in a small bowl.

Pour over the chicken and rub in to coat each piece.

To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chili paste, lemon juice, oil and a little salt. Set aside.

Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through.

Remove and wrap in foil to keep it warm.

Separate the lettuces and spread the leaves over a serving platter.

Slice the cucumber, zucchni and radishes and scatter over the lettuce.

Toss the chicken with half the dressing in a large bowl.

Tip on to the salad and scatter with the mint leaves.

Drizzle over the remaining dressing and serve warm.

Recipe adapted from: Good Food