Grilled Zucchini Rolls with Chicken and Sage
An ingenious low FODMAP grilled zucchini rolls with chicken and sage recipe. A smart and easy recipe, perfect for when you have leftover chicken.
Servings: 2 people
- 2 small zucchini cut lengthwise into 0,5cm/ 1/4 inch thick slices
- 1 tbsp olive oil
- 1 medium red tomato cut in tiny squares
- 170 gr/ 6 oz of shredded roasted chicken or grilled chicken breast cutlets
- a pinch of salt
- 1 tbsp lemon juice
- 1 tbsp tamari sauce
- ¼ cup fresh sage
In a pan with olive oil, grill the zucchini slices in medium heat until tender (approx. 5 minutes per side) and set aside.
In the same pan cook the tomato for 5 minutes, until roughly cooked. Combine the chicken, salt, lemon juice, tamari sauce and sage leaves and stir for a couple of minutes.
Spread a teaspoon of the mix at one end of each zucchini slice and roll the slice up.