This delicious and simple recipe is super easy but requires a bit more time to marinade than my usual IBS Free recipes. However, it is totally worth it.

So tasty, really good for you in terms of nutrition and all the love you pour into this dish will reward you in terms of the energy it will provide you with.

TIP:  I used soya yoghurt with this recipe and it worked OK but I think the consistency would be better with normal dairy greek yoghurt. Depends on how you feel and whether your body will tolerate digesting dairy.

TIP 2: This recipe can easily become a little over salty so go steady with your salt usage.

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Lemon Chicken, Rosemary Potatoes With Greens
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 3 hours
Servings
1 person
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 3 hours
Servings
1 person
Ingredients
Instructions
  1. To make the marinade mix the yoghurt, zest of a whole lemon, juice of half a lemon, paprika, garlic (optional), mixed herbs (not the rosemary), black pepper, pinch of salt and a drizzle of olive oil together. Once mixed coat the chicken strips or mini fillets and store these in the fridge for 3 hours.
  2. When ready to cook the chicken, this can be grilled or air fried for around 10 minutes until tender. I added the sliced red pepper to cook in the air fryer with the chicken to add a bit of colour and texture to the meal.
  3. For the potatoes, wash and chop these in half to make them bitesized and transfer into a bowel. add some oil, salt, rosemary and black pepper and mix well. These can be roasted in an air fryer or conventional oven when you are ready to prepare the meal. Should take 10 - 15 minutes max.
  4. Chop the kale into bitesized pieces around 2 cm square, transfer to a bowel, add some oil and salt to taste and place on a baking tray. These can be crisped in a warm over, or in a dehydrator. In an oven these take about 1 - 2 minutes. be careful you don't over cook. I heated the oven up, turned it off and added the kale for a couple of minutes.
  5. Boil or steam the asparagus until cooked through and serve with the crispy kale.
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