Looking for a delicious and satisfying meal that's easy on your digestive system? Try our Low FODMAP Mexican Chicken & Quinoa Recipe!
Perfect for lunch or dinner, this dish is specially crafted for individuals managing IBS or other digestive concerns. Packed with bold flavours and gentle ingredients, it’s a comforting way to enjoy a hearty, Low FODMAP meal without the worry of triggering symptoms.
Low FODMAP Mexican Chicken & Quinoa
Serving Size:
1
Time:
40 minutes
Difficulty:
Easy
1/4 cup Water
170g Chicken Thighs (boneless, skinless)
1/2 tsp Chilli Powder
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Oregano
1/2 cup Kale leaves
1/4 cup Diced tomatoes
1/2 tsp Red chilli flakes
1/4 cup Quinoa (uncooked)
2 tbsp Walnuts
2 tsp Lime juice
Method
Place a large pot on the stove over medium heat and add the water. Place the chicken thighs in the pot and season with half of the salt. Add half of each the chili powder, cumin, paprika, and oregano to the chicken. Cover the pot and bring to a simmer. Cook the chicken for about 25-30 minutes or until fully cooked and tender.
Once the chicken is done, carefully remove the chicken thighs from the pot and transfer them to a bowl to cool slightly, then shred with two forks. Set aside.
In the same pot with the cooking liquid, add the kale, tomatoes, and red pepper flakes. Then add the remaining chilli powder, cumin, paprika, oregano, and salt. Bring the mixture to a gentle simmer over medium heat and cook until the kale wilts down, about 5 minutes.
Add the shredded chicken and quinoa to the pot and stir to combine. Cover the pot and cook for an additional 10-15 minutes, or until the quinoa is cooked and all ingredients are well combined.
Stir in walnuts and lime juice and season with additional salt if needed.
