Low FODMAP Coconut and Lemongrass Chicken Escalopes
Author: 
Recipe type: Main Meal
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Thai-flavoured chicken, delicious barbequed
Ingredients
  • 2 chicken breasts
  • 30g creamed coconut, roughly chopped
  • 2 stalks of lemongrass, roughly chopped
  • 1 thumb sized piece of ginger, chopped
  • 1 tablespoon of garlic flavoured olive oil
  • Juice and zest of half a lime
  • A pinch of chilli flakes
  • A pinch of salt
Instructions
  1. Lay the chicken breasts on a large sheet of cling film and fold it over to cover them. Then use a rolling pin to bash the chicken until it becomes thin and flat
  2. Discard the cling film and place the chicken in a medium bowl
  3. Place the remaining ingredients into a small food processor bowl or blender and blitz to make a smooth paste adding extra water to loosen it as required
  4. Coat the chicken with the paste and leave for at least a couple of hours in the fridge to marinate
  5. The chicken breast escalopes can then be grilled or barbecued for 10-15 minutes turning half way until cooked though (the timing will depend on the thickness of the chicken but if you cut into one there should be no pink meat and any juices should run clear)
  6. Serve with a suitable gluten free pitta bread, brown rice or new potatoes and a green salad
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-coconut-and-lemongrass-chicken-escalopes/