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Low FODMAP Recipe : Barbecued marinated chicken breast with lime, coriander, ginger and chilli

Ingredients

For the marinade

small bunch fresh coriander, chopped

100ml/3½fl oz olive oil

2 limes, zest of one only and juice of both

20g/¾oz grated ginger

1 tbsp garlic infused oil

1 fresh chilli, chopped

smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)

4 chicken breasts

Method

For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic oil  and chili into a bowl.

Season, to taste, with cayenne pepper and whisk thoroughly.

Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours.

Preheat the barbecue until the coals are white hot.

Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally.

Recipe from Good Food magazine

More  Recipes

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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