Low Fiber Bacon-Wrapped Chicken Bites
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- ½ tsp turmeric
- ½ tsp salt
For wrapping
- 8 oz uncured, sugar-free pork bacon, no added spices, cut into thirds
For serving
- 2 tbsp fresh parsley, chopped (optional)
Ingredient noteLow residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 lemon, cut into wedges (optional)
Can be omittedlemon
Instructions
- 1
In a mixing bowl, combine the coconut aminos, garlic, ginger, apple cider vinegar, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
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