Friday, August 24, 2012

Low FODMAP Faux Fried Chicken

Makes: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes

1/2 cup or more of lactose free, plain yogurt
2 cups crushed cornflakes
2 teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon black pepper
6 boneless, skinless chicken breasts or thighs (about 2 pounds)

Preheat the oven to 350 degrees. Lightly coat a 13-by-9-inch baking dish with olive oil. Mix together cornflakes, salt, thyme, and black pepper on a piece of waxed paper. Dip chicken in yogurt and coat in cornflake mixture. Arrange chicken in a single layer in prepared baking dish. Bake chicken 35 minutes or until internal temperature registers 170 degrees on an instant-read thermometer.


Adapted from Fitness Magazine

Saturday, August 11, 2012

Low FODMAP Better than Pollo Loco Chicken Thighs

6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
1 tablespoon oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon finely minced jalapeno, seeds included
1 teaspoon turmeric
2 1/2 pounds bone-in, skin-on chicken thighs
Mix all marinade ingredients in a 2-cup measuring cup. Place chicken in zipper-top bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade. Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered. When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks.

Adapted from Shockingly Delicious