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Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low Residue diets limit fruit juices with pulp, but even juice with some pulp holds far less fiber than whole fruit, and the pomegranate juice comes to a modest amount per serving, so it is likely Low Residue. If you prefer to always avoid pomegranate juice, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon 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.
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
In a small bowl, stir together the salt, turmeric, ginger, and arrowroot starch. Dust both sides of each cutlet evenly with the mixture, pressing lightly so it adheres.
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