Baked Sundried Tomato Chicken
- Time: 50 minutes
- Servings: 4
- Serving Size: 3.0 ounces
- Stage: 5 Post-Op (Solid Foods)
INGREDIENTS:
- Greek yogurt, non-fat, plain - 2 oz (57 grams)
- Sundried tomatoes, drained - 20 grams
- Olive oil or oiil from sundried tomatoes - 2 tsp (9 grams)
- Agave syrup - 1 tsp (7 grams)
- Sea salt - 1/4
- Basil, dried leaves - 1/4 tsp
- Black pepper, ground - 1/4 tsp
- Garlic powder - 1/4 tsp
- Oregano, dried leaves - 1/4 tsp
- Chicken breast, skinless, uncooked - 400 grams
INSTRUCTIONS:
- Pre-heat the oven to 425°F or 215°C.
- Add all the ingredients except the chicken to a food processor and blend until mixed thoroughly.
- Place the chicken in aluminum foils (one for each breast or piece) and coat evenly on both sides with the Greek yogurt mixture. Seal the aluminum foil and place in a baking dish. Bake for 40 minutes.
- Once done, carefully unwrap the aluminum (it will be hot) and slice the chicken to evenly distribute it by the number of servings. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days. You may discard any excess liquid or add a bit of it to the chicken when storing in the refrigerator (helps keep it juicy).
NUTRITION FACTS per serving:
- Calories 160
- Protein 23 grams
- Carbs 3 grams
- Fat 6 grams
- Fiber 0 grams
- Sugar 2 grams
- Iron 7% DV
- Calcium 3% DV
- Sodium 16% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Baking chicken wrapped in aluminum foil keeps all the juices inside and helps leave it moist when cooked.
Tags: soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.