Low FODMAP Cilantro Lime Turmeric Chicken Lettuce Bowls

Total time30 min

Prep time15 min

Cook time15 min

4.6

(14)

Low FODMAP Cilantro Lime Turmeric Chicken Lettuce Bowls

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Ingredients

4 servings

For the chicken

1 lb ground chicken
2 tbsp olive oil, divided
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground ginger
½ tsp sea salt
¼ tsp black pepper
3 scallions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 medium zucchini, finely diced
Ingredient note
A serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains about 1/4 of a zucchini per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
1 lime, zested and juiced

For the cilantro-lime drizzle

1 cup fresh cilantro leaves and tender stems
3 tbsp olive oil
2 tbsp fresh lime juice (about 1 lime)
1 small garlic clove, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¼ tsp sea salt
2 tbsp water

For serving

1 head butter lettuce, leaves separated
1 medium carrot, julienned or shredded
½ medium cucumber, thinly sliced
1 tbsp pumpkin seeds (optional)

Instructions

1
Make the cilantro-lime drizzle: combine the cilantro, 3 tbsp olive oil, 2 tbsp lime juice, garlic, 1/4 tsp sea salt, and water in a small blender or food processor and blend until smooth and bright green, about 30 seconds. Set aside.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just tender and lightly golden at the edges, about 3–4 minutes.

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