Low FODMAP Rosemary, Sage & Turmeric Chicken Lettuce Bowls
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.5(13)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp dried rosemary, crumbled
- 1 tsp dried sage
- ½ tsp sea salt
- ¼ tsp black pepper
For the dressing
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- ¼ tsp sea salt
For the bowls
- 1 head butter lettuce, leaves separated
- 2 medium carrots, peeled and shredded
- 1 medium cucumber, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, combine the chicken thighs with 2 tbsp olive oil, turmeric, rosemary, sage, 1/2 tsp sea salt, and black pepper. Toss until the thighs are evenly coated, then let them marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, whisk together the lemon juice, 3 tbsp olive oil, and 1/4 tsp sea salt in a small bowl until combined. Set aside.
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