Mexican style Chicken - rice optional (Low FODMAP)

Makes 4 servings

Ingredients

• chicken breasts (500-600grams)
• Salsa (My salsa recipe is here)
• grated cheddar cheese for topping
• 1 tbsp olive oil
• 1 tsp garlic (leave out if needed)
• 1 tsp chili powder (optional if using my salsa)
• 1 tsp basil
• 1 tsp oregano
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 1 tsp lime juice
• Salt and pepper

• Mexican Rice for serving

Directions

1. Cut chicken into thick strips.
2. Combine salsa, oil, garlic, chili powder, basil, oregano, lime juice, peppers in a bowl.
3. Place the chicken in the mixture, cover and marinate in the fridge 8 hours or overnight (I only had it in for 2 hours and it was good, not sure how much 8 hours would affect the flavours)
4. Put chicken mixture in aluminum foil boats 
5. Add some marinade and seal boat/pocket
6. Cook for approximately 30 minutes at 175°C.
7. Top with grated cheddar and serve.