My son is a fan of coconut chicken, so I decided to try to create a low FODMAP version. No major adjustment needed, I simply used some corn starch and gluten free Panko bread crumbs (such as Ian’s original GF Panko bread crumbs) instead of wheat flour and wheat bread crumbs. 
I can’t wait to try this recipe with shrimp too. I served the coconut chicken with another new low FODMAP recipe I created, Balsamic Marinated Strawberry Salad.
Strawberries pair nicely with baby greens. I am excited for all the fresh local summer produce! 
Another nice complement to strawberries is a light balsamic vinegar dressing. I simply mixed some high quality balsamic vinegar with garlic infused oil and seasoned with freshly ground pepper and salt. I drizzled some of this dressing on the sliced strawberries. FODMAPer tip: Per Monash University app the cut off for balsamic vinegar is 1 tablespoon per serving.
A winning combo.
I let the strawberries sit for a few minutes to infuse the amazing flavor of the dressing.
Drizzle the remaining dressing on the baby salad greens and then top with the marinated strawberries. 
I think this makes a great low FODMAP meal. I doubled up on the portion size shown. So good. Adding some jasmine rice would be nice too! 🙂
Ingredients
- Serves 4
- Chicken:
- 1 pound boneless and skinless chicken, cut into about 12 strips
- 1/2 cup corn starch
- 2 eggs
- 2 teaspoons garlic infused oil
- 1 cup sweetened flaked coconut
- 1 cup gluten free Panko bread crumbs
- salt and pepper
- Balsamic Marinated Strawberry Salad:
- 6 cups baby lettuce greens (baby spinach, romaine etc)
- 2 cup chopped strawberries
- 1 tablespoon balsamic vinegar
- 1/4 cup garlic infused oil
Instructions
- Preheat oven to 350 degrees F.
- Lightly oil large baking sheet.
- Place corn starch on medium size plate, set aside.
- Whisk eggs with 2 teaspoons garlic oil.
- Mix coconut with bread crumbs and place on medium size plate.
- Dip chicken strips individually into corn starch, then eggs, then into coconut/breadcrumb mixture. Pressing crumb mix firmly into chicken; repeat with all 12 chicken strips.
- Place chicken on baking sheet and add salt and pepper, to taste.
- Place prepared chicken in oven and bake for about 25 minutes or until cooked through.
- While chicken cooks; prepare Balsamic Marinated Strawberry Salad
- Add strawberries to small glass bowl.
- Whisk together balsamic vinegar and oil. Add salt and pepper to taste.
- Add 1/2 of balsamic mixture to strawberries and gentle stir. Set aside.
- Place salad greens on platter and lightly toss greens with the rest of the balsamic dressing.
- Layer strawberries in the middle of the salad or as desired.
- Serve salad with baked coconut chicken.
I hope you are having a great week! Are you following me on Instagram? I know not all of you are tech savvy but I do post recipe ideas and new food product finds when I am at the grocery store etc…so it’s just another resource for you if you are new to the low FODMAP diet.