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Low FODMAP Recipe : Chargrilled chicken with thyme

Ingredients

3 tbsp thyme, chopped

olive oil

6 boned chicken breasts or thighs

salt and crushed black pepper

1 tbsp garlic infused oil

small bunch parsley, chopped

60g/2oz butter, softened

1 lemon

Method

Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken.

Season and griddle for 8-10 minutes until properly cooked through.

Meanwhile mix the garlic oil, parsley and butter together.

When the chicken is cooked, add the flavoured butter and reduce the heat.

Cut the lemon in half and squeeze the juice over the chicken.

Serve the chicken pieces with the pan juices spooned over the top.

Recipe from Good Food magazine

FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.

The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.

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