Garlic Pepper Chicken & Veggies (Pre-Op)
- Time: 20-25 minutes
- Servings: 2 (to make 4 servings of this recipe click here)
- Stage: Pre-Op
INGREDIENTS:
- Red bell pepper - 1 medium (140 grams)
- Zucchini - 1 medium (200 grams)
- Garlic clove - 2 medium (8 grams or 2 tsp of minced garlic)
- Chicken breast, skinless, uncooked - 280 grams or 9.9 oz
- Olive oil - 1/2 tbsp (7 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/4 tsp
- Quinoa, cooked - 1 cup (185 grams)
INSTRUCTIONS:
- Cook the quinoa if using uncooked (1/3 cup uncooked).
- Roughly chop the bell pepper and zucchini. Finely chop the garlic (can replace with 2 tsp minced garlic). Cut the chicken breast into small cubes.
- Place a pan over medium heat and add the olive oil. Once hot, add the chicken and cook for about 7-8 minutes.
- Reduce the heat to medium-low and add the bell pepper, zucchini, garlic, sea salt and pepper. Cook for 5-6 minutes more. Stir frequently.
- Serve with cooked quinoa and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days.
NUTRITION FACTS per serving:
- Calories 340
- Protein 36 grams
- Carbs 29 grams
- Fat 9 grams
- Fiber 5 grams
- Sugar 6 grams
- Iron 18% DV
- Calcium 6% DV
- Sodium 17% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
*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.