Thai Carrot Chicken Puree
- Time: 20 minutes
- Servings: 6
- Serving Size: 2.0 ounces
- Stage: 3 post-Op (Pureed Foods)
INGREDIENTS:
- Chicken breast, skinless, uncooked - 160 grams
- Carrot - 2 medium (160 grams)
- Almond butter - 1 tbsp (16 grams)
- Coconut oil - 1 tsp (5 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 carrots. Boil in a separate pot for 12-15 minutes or until easily broken with a fork.
- Add the boiled chicken and carrots to a blender or food processor together with the almond butter, coconut oil, and vegetable broth. Blend for at least 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 3 of the 6 servings and defrost each for 1 day in the refrigerator before it's needed.
NUTRITION FACTS per serving:
- Calories 65
- Protein 6 grams
- Carbs 3 grams
- Fat 3 grams
- Fiber 1 grams
- Sugar 1 grams
- Iron 2% DV
- Calcium 2% DV
- Sodium 2% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: The almond butter in this recipe gives it a nice protein and healthy fats boost. Just like with peanut butter, make sure the almond butter you buy has no added sugars or oils. Ingredient list should just list roasted almdonds (a bit of salt is fine). Costco's Kirkland brand is a great choice (and good price too!).
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.