Low FODMAP
|
Low Carb, High Protein
Chicken, Sweet Potato & Pineapple Salad
Cooking Time:
30
mins
You Need:
Serving Size:
1
Ingredients
Seasonings
Sweet Potato..................1/2
Chicken Breast...............113 grams
Chives.............................3 grams
Coriander/Cilantro........2 grams
*Pineapple (Fresh)..........83 grams
*Canned Pineapple is High in FODMAP
Olive Oil.........................4 ml
Coconut Aminos...........4 ml
Lime Juice.....................4 ml
Ginger............................2 grams
Sea Salt..........................750 mg
Preparation
Preheat The Oven:
400ºF (205ºC)
Line a baking sheet with parchment paper
Peel & Cut Into Cubes:
Sweet Potato
Cut Into Bite Size Pieces:
Pineapple
Finely Dice:
Chives
Coriander
Grate:
Ginger
Cooking Instructions
1.
Toss the sweet potato in half of the oil and season with half of the salt. Add to the prepared baking sheet, along with the chicken, and cook in the oven for 25 minutes, or until cooked through.
2.
Meanwhile, add the pineapple, chives, and cilantro to a large bowl.
3.
In a small bowl, whisk together the remaining oil, remaining salt, coconut aminos, lime juice, and ginger.
4.
Add the cooked sweet potato to the pineapple mixture and stir to combine. Drizzle on the dressing, then toss to coat.
5.
Serve with the chicken and enjoy!