Low FODMAP Chicken Cucumber Salad
Low FODMAP Chicken & Cucumber Salad
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
This Low FODMAP Chicken Cucumber Salad is a fresh, flavour-packed meal that's perfect for lunch or dinner. Juicy chicken thighs are seasoned with our Essential Herbs blend, a versatile low FODMAP seasoning that adds bold flavour without onion or garlic. Served with fluffy rice and a crisp cucumber salad, this easy recipe is light, satisfying, and gentle on sensitive stomachs. If you're looking for a simple chicken cucumber salad that's healthy, gut-friendly, and easy to make, this recipe is sure to become a regular in your weekly meal rotation.
Ingredients
- 600g skinless, boneless chicken thighs
- 2 tbsp olive oil
-
2 tbsp Friendly Blends Essential Herbs
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup brown rice
- 2 cups water
-
1 large cucumber, diced
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped fresh parsley or coriander
- Salt and pepper, to taste
For the Chicken
For Rice
For Cucumber Salad
Directions
Rinse brown rice under cold water. In a medium pot, combine rice, water, and salt. Cover and bring to a boil, then reduce to low heat and simmer for 40–45 minutes until tender. Fluff with a fork.
Rub chicken thighs with olive oil, then coat evenly with Essential Herbs, salt, and pepper.
Heat a non-stick skillet over medium-high heat. Cook chicken thighs for 5–6 minutes per side, or until golden and cooked through (75°C internal temperature). Rest briefly.
Toss cucumber with lemon juice, olive oil, herbs, salt, and pepper.
Serve chicken over brown rice with cucumber salad on the side.
Recipe Note
Swap brown rice for quinoa or white rice for a faster cooking time.
Add extra greens like rocket or spinach to the salad for variety.
This dish also works well for meal prep - store chicken, rice, and salad separately for freshness.