Ingredients For the parcels 4 chicken breasts
3 cm ginger, finely grated
4 cloves garlic, crushed (exclude for low FODMAP)
Lemongrass, pale section only, finely cut
4 birdseye chilli, finely cut
For the sauce 2 large lemons, finely zested and juiced
4 tbsp fish sauce
4 tbsp raw sugar or palm sugar
2 cloves garlic, crushed (exclude for low FODMAP)
2 birdseye chilli, finely cut
For the salad 1/2 iceberg lettuce
1 carrot, cut into thin strips
10 cm cucumber, cut into thin strips
1 red capsicum, cut into thin strips
1 cup coriander, roughly cut
1 cup mint, roughly cut
1 cup basil, roughly cut
Preheat the oven to 220 degrees. Cut four 35 cm sheets of foil and baking paper. Spread the foil on the bench with a sheet of baking paper on top of each one.
In a bowl combine the lemon juice, sugar and fish sauce.
This sauce will be used for the chicken parcels and salad
Make 1/2 cm cuts at 45 degree angles into the chicken breast.
Place the chicken breasts in the centre of the baking paper. Rub 1/4 of the garlic, lemongrass, ginger, lemon zest and chilli into the cuts and surface of each chicken breast.
Drizzle 2 tbsp of sauce onto each chicken breast.
Fold the bottom, top and then sides of the baking paper to form a parcel. Repeat with the foil, place on a baking tray and bake for 20-25 minutes until the chicken is cooked through.
The parcel will infuse the chicken with the flavours while cooking
While the chicken is cooking, combine the salad ingredients in a bowl. Combine the extra chilli and garlic to the lemon sauce and add to the salad. Toss to combine.