Chicken, Potato and Green Bean Puree
- Time: 20 minutes
- Servings: 8
- Serving Size: 2.0 ounces
- Stage: 3 Post-Op (Pureed Foods)
INGREDIENTS:
- Chicken breast, skinless, uncooked - 240 grams
- White potato - 1 medium (200 grams)
- Green beans (aka string beans), chopped - 1 cup (115 grams)
- Vegetable broth, low sodium - 1/3 cup (80 grams)
INSTRUCTIONS:
- Slice the chicken into strips. Fill a medium-sized pot halfway through with water. Place over high heat and add the chicken. Bring to a boil, then cover and reduce the heat to low. Cook for 12-14 minutes or until fully cooked (no pink).
- Peel and roughly chop the potatoes. Boil for 12-15 minutes or until easily broken with a fork.
- Lightly steam the green beans (you can also add them to the pot with the potatoes for the last 5 minutes).
- Add everything to a blender together with the vegetable broth. Blend for at about 1 minute to ensure everything gets broken down properly. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days. Freeze in individual containers 4 of the 8 servings and defrost each for 1 day in the refrigerator before it's needed.
NUTRITION FACTS per serving:
- Calories 55
- Protein 7 grams
- Carbs 5 grams
- Fat 1 grams
- Fiber 1 grams
- Sugar 0 grams
- Iron 3% DV
- Calcium 1% DV
- Sodium 1% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Blending cooked chicken with broth and veggies is an excellent way to obtain the protein you need to help with your recovery!
Tags: dairy-free, soy-free, gluten-free, 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.