This low FODMAP Roasted Sweet potato and Lemon Chicken salad is a super fresh and nutritious meal, that is great for summer! The combination of crispy lettuce with lemony chicken and silky smooth roasted sweet potato creates the perfect salad for a summer lunchtime spent in the sun.
Low FODMAP Roasted Sweet potato and Lemon Chicken Salad
Prep Time: 30 mins
Rest time: 1 hour
Cook time: 40 mins
Serves: 2
Ingredients:
- 100g Boneless chicken breast
- 1 tsp Garlic-infused olive oil
- 1 tbsp Lemon, juiced
- 1 tsp Lemon rind
- ½ tsp Oregano, ground
- ½ tsp Rosemary, dried
- 1 Sweet potato
- 1 tbsp Extra-virgin olive oil
- Salt and Pepper
- 1 cup Iceberg lettuce, diced
- ¼ Tomato, diced
- ¼ Carrot, grated
- ¼ Cucumber, diced
- 1 tbsp Pomegranate seeds
Salad Dressing
- 1 tsp Fresh ginger, grated
- 1 tsp Maple Syrup
- 1 tbsp Lemon, juices
- 1 tsp Dijon mustard
- 1 tbsp Extra-virgin olive oil
Method:
-
- 1. Combine garlic-infused olive oil, lemon juice, lemon, rind, oregano, and rosemary in bowl. Massage chicken in marinate and cover in fridge for at least 1 hour.
- 2. Preheat oven to 180ºC.
- 3. Dice sweet potato into evenly sized cubes, coat with olive oil and season with salt and pepper. Place on a baking tray, ensuring no pieces cover each other. Place in the oven for 40 minutes or until golden and crispy on the edges.
- 4. Remove marinated chicken from the fridge and fry on a pan.
- 5. Prepare vegetables and place lettuce, tomato, carrot, and cucumber into a salad bowl.
- 6. Prepare salad dressing by placing ginger, maple syrup, lemon juice, mustard, and olive oil into a jar. Seal with a lid and shake to combine.
- 7. Place cooked chicken on top of salad, then sprinkle roasted sweet potato, pomegranate seeds and salad dressing over the top.
- 8. Serve.
