Low FODMAP Recipe

Chicken wrapped in bacon with red pepper chutney


For the chicken, tightly wrap a bacon rasher around each chicken strip. Heat the oil in a frying pan and fry the wrapped chicken strips for 3-4 minutes on each side, or until golden-brown and completely cooked through.

For the chutney, heat the oil in a small saucepan over a medium heat and fry the peppers for 2-3 minutes. Add the vinegar, sugar, ketchup and Tabasco sauce and simmer for 6-8 minutes. Stir in the herbs.

To serve, place the bacon-wrapped chicken strips onto a serving plate with the chutney in a small bowl alongside.

Recipe from Good Food magazine

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For the chicken

4 rashers smoked streaky bacon

1 chicken breast, cut into 4 strips

1 tbsp olive oil

For the red pepper chutney

1 tbsp olive oil

½ red capsicum/pepper, chopped

2 tsp red wine vinegar

2 tsp caster sugar

1 tbsp tomato ketchup

dash Tabasco sauce

small handful fresh basil and mint, chopped

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