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Ginger-Turmeric Chicken with Asparagus and Radishes (AIP, Low FODMAP optional)

This sheet pan chicken recipe is a hybrid of two of my fan favorites: Vietnamese catfish and the turmeric ginger chicken in The Wellness Project book. You can use any type of radishes. I got a few purple and daikon from the Farmer’s market, but you could easily use a bunch of regular pink or breakfast radishes. To make this low FODMAP, swap the asparagus for 1 head bok choy and/or ½ pound green beans.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Phoebe Lapine

Ingredients

  • 1/4 cup roughly chopped fresh dill tightly packed
  • 2 tablespoons minced fresh ginger
  • 1/4 cup freshly squeezed lime juice from 2 limes
  • 2 tablespoons fish sauce I like Red Boat
  • 2 tablespoons coconut oil melted
  • 2 teaspoons maple syrup or clover honey
  • 1 teaspoon ground turmeric
  • 1 pound boneless skinless chicken thighs
  • 1 bunch asparagus trimmed and sliced on the bias into 1-inch pieces
  • 2 medium daikon radishes cut into wedges (watermelon, purple, or pink work too!)
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt

Instructions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, stir together the dill, ginger, lime juice, fish sauce, coconut oil, honey or maple syrup, and turmeric. Fold in the chicken and set aside to marinate for 10 minutes at room temperature.
  3. On the lined baking sheet, toss the asparagus and radishes with olive oil and salt and arrange in an even layer. Arrange the chicken on top and pour any remaining marinade over the vegetables. Bake until the chicken is cooked through and the veggies are caramelized, about 25 minutes.