Garlic Pepper Chicken & Veggies
- Time: 20 minutes
- Servings: 4
- Serving Size: 4.0 ounces
- Stage: 6 Post-Op (Transition Foods)
INGREDIENTS:
- Red bell pepper - 1 medium (140 grams)
- Zucchini - 1 medium (200 grams)
- Garlic clove - 1 medium (4 grams)
- Chicken breast, skinless, uncooked - 240 grams
- Olive oil - 1/2 tbsp (7 grams)
- Sea salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Hemp seeds - 2 tbsp (20 grams)
INSTRUCTIONS:
- Roughly chop the bell pepper and zucchini. Finely chop the garlic. Cut the chicken breast into small cubes.
- Place a pan over medium-high heat. Once hot, add the olive oil and chicken. Cook for 6 minutes.
- Reduce the heat to medium-low and add the bell pepper, zucchini, garlic, sea salt and pepper. Cook for 4-5 minutes more. Stir occasionally.
- Serve and garnish with hemp seeds (1/2 tbsp per serving). Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days.
NUTRITION FACTS per serving:
- Calories 130
- Protein 15 grams
- Carbs 5 grams
- Fat 6 grams
- Fiber 1 grams
- Sugar 3 grams
- Iron 7% DV
- Calcium 2% DV
- Sodium 14% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Cooked and whole zucchini and bell pepper are two of several easy vegetable to start eating during your transition to a post-recovery diet.
Tags: dairy-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.