6 skinless and boneless chicken thighs

2 tbsp olive oil

1 zucchini, peeled into ribbons

2 carrots, cut into julienne

1 Chinese carrot, shredded

1 tbsp chopped cilantro

For the dressing

1 red bird's-eye chili, roughly chopped

1 tbsp garlic infused oil

2 limes, juiced

2 tbsp fish sauce

1 tsp soft brown sugar or palm sugar

Serves - 4


Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and  season well and bake for 35 mins until cooked through and browned a little.

When the chicken is cooked, leave the chicken to cool a little, then shred with a fork in a bowl.

Add the carrots, Chinese cabbage, zucchini ribbons and cilantro to the tin.

Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Shredded chicken salad