200g pack cooked chicken fillet

250g leftover cooked rice, or a 250g pouch pre-cooked rice

⅓ cucumber, finely chopped

2 carrots, coarsely grated

20g pack mint leaves, roughly chopped

150ml pot lactose free natural yogurt

1 tsp maple syrup

pinch chili powder

1 scallion, sliced green ends only

Serves - 4


Chop the chicken into bite-size pieces and mix with the rice, cucumber and carrots.

Mix half the mint with the lactose free yogurt, maple syrup, chili powder, and seasoning.

Stir into the rice and sprinkle with the remaining mint.

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 - Spicy chicken rice