Lemon & Rosemary chicken with Crispy Carrots & Balsamic Cherry Tomato Salsa.
balsamic cherry tomato salsa.
dietary: dairy-free, gluten-free, low FODMAP, SIBO friendly, nut-free, keto, vegan & vegetarian.
prep time: 5 minutes.
cooking time: 15 minutes.
ingredients:
sweet red pepper
cherry tomatoes
orange pepper
spring onion
1 lemon
garlic oil
smoked paprika
1/2 teaspoon of cumin
balsamic vinegar
S+P
Diced your sweet red pepper, orange pepper and spring onion.
Next, place your diced veg into a bowl with 1 tablespoon of garlic oil, S+P, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika and half a squeezed lemon wedge.
Marinate for 10 minutes.
Whilst that marinates, place a frying pan onto a medium heat and add 1/2 tablespoon of garlic oil.
Once the oil has heated, fry your veg along with the lemon wedge in garlic oil for around 10-15 minutes.
When your veg has started browning put them aside and add in the cherry toms along with balsamic vinegar, garlic oil and a pinch of salt. Then, cover with a lid for 5 minutes.
After the 5 minutes is up, mix in your other vegetables.
crispy carrots.
dietary: dairy-free, gluten-free, low FODMAP, SIBO friendly, nut-free, keto, vegan and vegetarian options.
prep time: 5 minutes.
cooking time: 15 minutes.
ingredients:
mixed carrots - if you head to your local greengrocers (or order online) you can find a bunch of tiny, mixed carrots. Purples, orange and white - they taste a lot nicer and each colour contains its own health benefit.
rosemary
garlic olive oil
balsamic vinegar
S+P
Pre-heat your oven to 250.
Meanwhile, chop your carrots into strips - about the same width as a French fries (crisps).
Next, place them onto a tray along with 1 tablespoon of garlic oil, 1 teaspoon of balsamic vinegar, 1/2 tablespoon of rosemary, S+P.
Place into the oven and reduce the heat to 200.
Cook for 15 mins - check after 10 and shake them about a bit.
lemon&rosemary chicken.
dietary: dairy-free, gluten-free, low FODMAP, SIBO friendly, nut-free, keto.
prep time: 5 minutes.
cooking time: 15-20 minutes.
ingredients:
organic chicken thighs (they’re the cheapest and have the best meat)
1 lemon
rosemary
garlic olive oil
S+P
Pre-heat the oven to 250.
Meanwhile, cut your lemon into quarters.
Next, squeeze one quarter onto each chicken thigh and rub with then rub the thigh with the remainder of the lemon wedge.
Afterwards, sprinkle the thigh with a pinch of salt and 1/2 tablespoon of garlic oil and massage into the thigh.
Place onto a tray and pop into the oven, reducing the heat to 200.
Check on the chick after 15 minutes. If the juices run clear the chicken’s done!