Sticky Ginger & Miso Chicken Nibbles – Low FODMAP


  • 2 tbsp white miso
  • 1 tbsp garlic infused extra virgin olive oil
  • 2 tsp crushed ginger
  • 2 tbsp maple syrup
  • 1 kg chicken wings


  • Combine miso, garlic infused extra virgin olive oil, ginger and maple syrup in a bowl and whisk to combine. Add chicken nibbles and stir to coat. Place in the fridge for 30 minutes or overnight to marinade.
  • Spread chicken nibbles on a lined oven tray and bake at 180° degrees Celsius for 30-40 minutes until cooked through.

Joanna Baker APD & RN BHSc | Mdiet

Joanna is a dietitian who loves food. Her passion for digestive health stems from a life long battle with her own IBS. This has taught her not only how debilitating living with food sensitives can be, but also how life changing it can be when they are well managed.

Joanna is trained and experienced in low FODMAP and food chemical sensitivities. She has worked in FODMAP testing and education around Australia and in the USA. Joanna isa regular contributor to FODMAPPER magazine. She is on the Adverse Food Reactions committee with Dietitians Australia and the advisory board for the Master of Dietetics at Deakin University.

What Joanna loves most though, is working with her team of dietitians at Everyday Nutrition to support clients 1:1 to resolve digestive complaints, identify triggers and learn to enjoy food again.

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