Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.

Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.

Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

Recipe from Good Food magazine

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500g bag new potatoes

2 small corn cobs*

juice 1 lime

1 tbsp olive oil

1 tbsp garlic infuse doil

½- 1 tsp sweet smoked paprika

4 skinless chicken breasts, each halved across the middle to make 2 thin escalopes

small bunch coriander, leaves roughly chopped

lime wedges, optional, to serve

*Sweetcorn contain is a moderate fructan food.  Serve a maximum of half a cob, or if you are new to the diet omit from the recipe.

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Low FODMAP Recipe

Smoky chicken with warm corn & potato salad

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