Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 4

Prep time: 10 mins

Cooking time: 15-20 mins


  • 8 boneless chicken thighs
  • 1 tbsp finely chopped lemongrass
  • 3 kaffir lime leaves, finely chopped
  • Juice of 1 lime
  • 2 tsp crushed garlic
  • ½ cup sweet chilli sauce
  • ½ cup water
  • 2 tbsp gluten free fish sauce
  • ¼ tsp pink rock salt
  • ¼ – ½ tsp chilli flakes (optional)
  • 3-4 large kale leaves, deveined


  • Preheat oven to 180℃.
  • Lightly grease the base of large baking dish.
  • In a bowl, combine lemongrass, lime leaves, lime juice, garlic, chilli sauce, water, fish sauce, and salt.
  • Lay kale leaves over the base of prepared pan.
  • Place chicken pieces onto the kale, then pour sauce over the top.
  • Sprinkle with chilli flakes if desired.
  • Bake in oven for 30 minutes or until chicken is cooked through.
  • Serve with cauliflower rice or mashed potato.



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