Tag: Chicken

Chicken and Bacon Pasta Bake

INGREDIENTS

  • 2 Chicken Breasts, cooked, shredded
  • 500g Pasta, gluten free (I used Penne, but spirals or macaroni would work well as well)
  • 2 tsp Garlic Infused Oil
  • 6 rashers Streaky Bacon, sliced into 1cm thick pieces
  • 500ml Cream (lactose-free for those following a green FODMAP lifestyle)
  • 300g Corn Kernels, tinned, drained
  • 200g Spinach, roughly chopped
  • 250g Broccoli, roughly chopped
  • Salt, to taste
  • Pepper, to taste
  • 2C Cheddar Cheese, grated

INSTRUCTIONS

  1. Pre-heat oven to 190°C.
  2. Cook pasta according to packet instructions. Once cooked, drain.
  3. Over a medium high heat, heat the garlic infused oil in a frying pan.
  4. Add the bacon to the frying pan and brown both sides. Remove the pan from the heat once the bacon has cooked through.
  5. Add the bacon and the oil from the pan into a bowl, along with the drained pasta, cream, chicken stock powder, corn kernels, spinach, broccoli, and bacon. Add salt and pepper to taste.
  6. Spread the mixture into a baking dish, sprinkle over the cheese, and bake for 25 minutes until the cheese has browned.
  7. Serve immediately while warm.

SERVE WITH

A green salad.

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Chicken and Bacon Gnocchi Bake

Creamy: Chicken and Bacon Gnocchi Bake

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Chicken Breast, diced
  • 6 Streaky Bacon rashers, sliced into thin strips
  • 300ml Cream
  • 170g Spinach, chopped
  • 500g gluten free Gnocchi
  • 2 C Cheddar Cheese, grated
  • 1/2 C Flat-Leaf Parsley, roughly chopped, fresh leaves + extra to serve
  • 1/4 tsp Salt
  • 1/2 tsp Pepper

INSTRUCTIONS

  1. Heat the garlic infused oil in a non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally until starting to brown.
  2. Add the chicken to the pan and cook, stirring occasionally until lightly browned.
  3. Add the cream and bring to a simmer. Continue simmering until the sauce slightly thickens.
  4. Add the spinach and cook until wilted, a couple of minutes maximum.
  5. Remove from heat and stir in 1/2 C of cheese, along with the salt and pepper.
  6. Meanwhile, cook the gnocchi in a large pot of boiling, salted water until the gnocchi float to the surface.
  7. Reserve 1/4 C of the cooking water and add it to the cream mixture. Drain the remaining water from the gnocchi.
  8. Add the gnocchi and the parsley to the cream mixture and toss to combine.
  9. Pour into an overproof dish, approximately 20x30cm, into a flat layer.
  10. Sprinkle the remaining cheese over the top of the gnocchi.
  11. Preheat your oven on grill, at 200°C.
  12. Cook the gnocchi under the grill for about 10 minutes, until the cheese is golden.
  13. Remove from the oven and top with the remaining chopped parsley.
  14. Serve while warm.

SERVE WITH

A green salad would be a lovely addition for this meal.

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Pita Pizzas

Pita Pizzas

Individual serving

INGREDIENTS

  • 1 gluten free Pita
  • 1 Tbsp Tomato Sauce (ensure it is FODMAP friendly)
  • 1/4 – 1/2 tsp Mixed Herbs
  • 25g Mozzarella Cheese, grated
  • 1x Streaky Bacon Rasher
  • 30g Chicken, cooked, shredded
  • 20g Camembert, sliced

INSTRUCTIONS

  1. Pre-heat the oven to 190°C.
  2. Cook the bacon rasher in a pan over a medium-high heat until browned on both sides.
  3. Remove the bacon from the pan and chop into pieces about 1cm wide.
  4. Spread the tomato sauce over the pita, then sprinkle the mixed herbs over the sauce evenly.
  5. Sprinkle the mozzarella cheese over the base, then top with the bacon, chicken, and camembert.
  6. Place on a baking tray and cook in the oven for 10 minutes.
  7. Serve quartered.

SERVE

Serve as a snack, or as a main with a large green salad.

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Slow Cooked Chicken, Bacon & Gnocchi Soup

Slow Cooked: Chicken, Bacon & Gnocchi Soup

INGREDIENTS

  • 1 tsp Garlic Infused Oil, optional
  • 500g Chicken Breast, boneless, skinless
  • 1/2 C Celery, thinly diced
  • 1 1/2 C Carrot, quartered and diced
  • 2 tsp Basil, dried
  • 2 tsp Mixed Herbs, dried
  • 1 tsp Salt
  • 2 tsp Chicken Stock Powder
  • 3 tsp Vegetable Stock Powder
  • 4 C + 2 Tbsp Water
  • 3 Tbsp Cornflour
  • 700g Milk, lactose free (substitute for 2x 340ml tins of evaporated milk if you are not following FODMAP or do not have an issue with milk)
  • 500g Gnocchi, gluten free
  • 6x Streaky Bacon, sliced
  • 150g Baby Spinach

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, carrot, celery, basil, mixed herbs, salt, chicken stock powder, vegetable stock powder, and 4 C of water into a slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
  2. Shred the chicken.
  3. Mix 2 tbsp water with the cornflour, ensuring there are no lumps. Add this, along with the milk and gnocchi to the slow cooker. Stir and replace lid. Cook for another hour.
  4. Meanwhile, fry the bacon in a pan over medium-high heat. Drain the fat.
  5. Once the final hour of the slow cooker has completed, add the bacon to the slow cooker along with the baby spinach. Stir to combine until the baby spinach has wilted.
  6. Serve while warm.
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Slow Cooked Chicken Tikka Masala

Slow Cooked: Chicken Tikka Masala

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 2 Chicken Breasts, large, skinless, boneless, cubed into 2x2cm pieces
  • 2 1/2 tsp Salt
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Plain Yoghurt (Natural best or Greek is fine)
  • 1 tsp Kashmiri Red Chili Powder (mild, add 1 Tbsp for a spicy dish)
  • 1/2 tsp Tumeric, ground
  • 1 1/2 tsp Garam Masala
  • 1 Tbsp Ginger, minced
  • 400g tinned Tomatoes, diced
  • Finish with: 1/2 C Fresh Cream
  • 2 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
  • 1/2 C Coriander, roughly chopped

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, salt, lemon juice, yoghurt, kashmiri red chili powder, tumeric, garam masala, ginger, and tinned tomatoes to the slow cooker.
  2. Put the lid on the slow cooker, and cook on high for 4 hours.
  3. Finish by adding the cream and dried fenugreek leaves, and mixing through.
  4. Serve immediately, garnished with coriander.

SERVE WITH

Steamed rice and/or gluten free naan or roti.

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Slow Cooked Honey Lime Chicken

Vibrant: Slow Cooked Honey Lime Chicken

INGREDIENTS

  • 2 Chicken Breasts, large
  • 1 Tbsp Garlic Infused Oil
  • 1/2 C Honey
  • 1/2 C Lime Juice
  • 1 tsp Chilli Powder (mildly spiced, adjust to taste)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Pepper
  • 1 C Tomatillos, blitzed (you could substitute tomatoes)

INSTRUCTIONS

  1. Add garlic infused oil, chicken breasts, and the remaining ingredients to the slow cooker.
  2. Turn onto high and cook for 2-4 hours.
  3. Shred chicken and serve.

SERVE

In a salad, in tacos, in taquitos, in a salad wrap, or with cooked brown rice and veggies.

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Creamy Chicken Pasta

INGREDIENTS

  • 1-2 Chicken Breasts, large, diced
  • 2 Tbsp Garlic Infused Oil
  • 300ml Cream
  • 1 Tbsp Mixed Herbs
  • 1 tsp Chicken Stock Powder
  • 150g Baby Spinach
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1 tsp Balsamic Vinegar
  • 40g Parmesan Cheese, grated, plus extra to serve
  • 250g gluten free Pasta (I used penne)

INSTRUCTIONS

  1. Cook pasta according to packet instructions and drain once it is cooked to al dente.
  2. Meanwhile, heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the chicken and cook through, until lightly browned.
  4. Add the cream and mixed herbs, along with the chicken stock powder, and mix through.
  5. Simmer until the cream has thickened slightly.
  6. Add the baby spinach, salt, pepper, balsamic vinegar, and parmesan cheese, and mix through.
  7. Cook until the baby spinach has wilted.
  8. Add the pasta to the pan and stir through the creamy chicken mixture.
  9. Serve immediately.
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Sopes

Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

  • 2C Masa Harina
  • 1C Warm Water, more as required
  • Oil, for shallow frying
  • Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

  • Shredded or minced chicken/beef/pork, cooked
  • Fresh or breaded fish pieces/bites, cooked
  • Lettuce, thinly sliced
  • Red or Green Cabbage, thinly sliced or grated
  • Feta, crumbled
  • Cheddar Cheese, grated
  • Tomatoes, diced
  • Avocado, diced or sliced
  • Carrot, grated
  • Corn Kernels, charred
  • Roasted Tomato Salsa
  • Guacamole
  • Sour Cream
  • Coriander
  • Hot sauce (FODMAP friendly)

INSTRUCTIONS

  1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
  2. Separate the dough into portions and roll into balls.
  3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
  4. Heat oil in a large pan over medium-high heat.
  5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
  6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
  7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
  8. Serve with toppings.
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Chicken Chimichangas

Crunchy: Chicken Chimichangas

INGREDIENTS

  • 2C Rice, uncooked
  • 4C Water
  • 2 tsp Chicken Stock Powder
  • 1 tsp Salt
  • 400g Shredded Chicken
  • 160g Black Beans, tinned, drained
  • Water
  • 1/2 tsp Cumin, ground
  • 1/4 – 1/2 tsp Chilli Powder
  • 1/2 tsp Oregano
  • 100g Cheddar Cheese, grated
  • 4 gluten free Tortillas
  • Oil, for frying

INSTRUCTIONS

  1. Wash the rice and add to a rice cooker, along with the water, chicken stock powder, and salt. Mix through. Turn on and leave until cooked.
  2. In a pot, add the drained black beans, a splash of water, and the cumin, chilli powder, and oregano.
  3. Heat the black beans for a few minutes and mix through the spices. Remove from heat.
  4. Heat a tortilla in the microwave or pan for 30 seconds. Remove from pan.
  5. Add some of the cooked rice in the middle of the tortilla, along with the shredded chicken, some of the black beans, and some of the cheese.
  6. Roll up like a burrito and leave the seam side facing down.
  7. OPTIONAL: Pin the seam shut with a toothpick.
  8. Heat a deep fryer, or pan, with oil for frying.
  9. Add the prepared burritos, seam side down, to the heated oil. If shallow frying, turn halfway through the cooking process. Fry until golden brown on all sides.
  10. Remove from the oil and drain excess oil on a wire rack or paper towel. Remove the toothpick if it was used.
  11. Serve with accompaniments.

SERVE WITH

Guacamole or mashed avocado, diced tomatoes, sour cream, and coriander.

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Sweet and Sour Chicken

Tangy: Sweet and Sour Chicken

INGREDIENTS

  • 1 C White Sugar
  • 1/2 C White Wine Vinegar
  • 2 Tbsp gluten free Soy Sauce
  • 1/2 C Tomato Sauce (FODMAP friendly)
  • 1/2 C Chicken Stock (FODMAP friendly)
  • 500g Chicken Breast, boneless, skinless chicken breasts, chopped into small bites
  • 1/2 C Cornflour
  • 1 Egg, whisked
  • 2 Tbsp Coconut Oil
  • 100g Broccoli, small florets
  • 1 Red Capsicum, cut into 1×1 pieces approximately
  • 425g tin Pineapple Chunks
  • 3 Spring Onions, green part only, thinly sliced
  • Cooked rice, to serve

INSTRUCTIONS

  1. Add the white sugar, white wine vinegar, soy sauce, chicken stock, and tomato sauce to a pot. Stir and bring to a boil. Remove from heat once combined.
  2. Add the chicken to a bowl along with the whisked egg. Stir to coat the chicken in the egg.
  3. Add the cornflour to the bowl with the chicken, and stir to coat the chicken.
  4. Heat a pan to a medium heat with the coconut oil. Add the coated chicken and quickly separate them as they will be sticking together with the coating.
  5. Fry the chicken until slightly browning on all sides.
  6. Add the capsicum, broccoli, and pineapple to the pan. Continue cooking until the chicken is cooked through.
  7. Add the sauce from step one to the pan. Cook until slightly reduced then remove from heat.
  8. Serve with rice and top with spring onions.

ALTERNATIVES

Add additional vegetables for additional colour – zucchini in half moons, green beans, carrots diced small, or corn kernels.

Switch out the chicken for pork, or remove entirely for a vegetarian option.

SERVE WITH

Cooked rice.

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