Chicken with Sundried Tomato Hummus

  • Time: 20 minutes
  • Servings: 4
  • Serving Size: 3.0 ounces
  • Stage: 5 Post-Op (Solid Foods)

INGREDIENTS:

  • Chicken breast, skinless, uncooked - 200 grams
  • Olive oil - 1 tsp (5 grams)

INGREDIENTS FOR HUMMUS:

  • Sundried tomatoes, drained of oil - 30 grams
  • Tahini (sesame seed paste) - 2 tbsp (30 grams)
  • Chickpeas, cooked - 3/4 cup (123 grams)
  • Cumin, ground - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Sea salt - 1/4 tsp
  • Olive oil or oil from sundried tomatoes - 1 tbsp (14 grams)
  • Water - 1 tbsp (15 grams)

INSTRUCTIONS:

  1. Slice the chicken breast into strips. Place a large pan over medium heat and add the olive oil. Once the pan is hot, add the chicken and season with a pinch of salt and pepper. Cook for about 10 minutes or until fully cooked.
  2. While the chicken cooks, drain the chickpeas but do not rinse them.
  3. Add the chickpeas to a food processor along with all other ingredients. Mix for 1 minute or until creamy. You may have to pause halfway and use a spoon to scoop down things that get stuck. Serve along with the chicken and enjoy!

*Note: Divide equally by the listed number of ingredients. Stays fresh for 3 days in the refrigerator. If you feel the hummus needs more moisture then add an extra tbsp of water (matter of personal preference).

NUTRITION FACTS per serving:

  • Calories 210
  • Protein 15 grams
  • Carbs 12 grams
  • Fat 12 grams
  • Fiber 4 grams
  • Sugar 2 grams
  • Iron 13% DV
  • Calcium 6% DV
  • Sodium 9% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Hummus can also be a great snack for gastric sleeve patients.

Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, recipe

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*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.