6 chicken mini fillets
1 tsp olive oil
2 tsp low FODMAP curry paste
4 tbsp lactose free yogurt
1 small fresh pineapple - peeled and diced
zest ½ lime and 2 tsp juice
1 Little Gem lettuce, leaves separated
2 tsp toasted sesame seeds
Heat oven to 200C/180C fan/gas 6. Toss the chicken in the 2 tbsp lactose free yogurt and 1 tsp of the curry paste, season and mix well to coat.
Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
Meanwhile, make the dressing. In a bowl, combine the remaining curry paste with the lactose free yogurt and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
To serve, arrange the lettuce leaves on 2 plates. Top with the pineapple and cooked chicken, then drizzle with the dressing. Scatter with the sesame seeds before serving.
Recipe adapted from: Good Food