Baked BBQ Chicken Bowl
- Time: 30 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Chicken breast, skinless, uncooked - 240 grams or 8.5 ounces
- Olive oil - 1 tbsp (5 grams)
- Paprika, ground - 1/4 tsp
- Garlic powder - 1/4 tsp
- Barbecue sauce - 3 tbsp (51 grams)
- Quinoa, cooked - 1 cup (185 grams)
- Green beans (string beans), chopped - 1 cup (115 grams)
INSTRUCTIONS:
- Pre-heat the oven to 400°F or 200°C.
- Cut the chicken breast into cubes and add to a bowl together with the olive oil, paprika, garlic powder, and 2 tbsp of the barbecue sauce (we will use the third one to coat the chicken once it's baked). Mix to coat the chicken with the marinade evenly.
- Line a baking sheet with aluminum foil or parchment paper. Place the chicken on the baking sheet. Each piece should be separated so they are not touching each other. Bake in the oven for 18 to 20 minutes or until fully cooked (no pink).
- Cook the quinoa if using uncooked (1/3 cup uncooked) and lightly steam or boil the green beans.
- Add the cooked chicken to a bowl and mix in the remaining 1 tbsp of barbecue sauce. Serve with quinoa and green beans. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days. If you don't have time to marinade the chicken then you can skip that step and place it in the oven after seasoning; marinating just adds more depth to the flavor.
NUTRITION FACTS per serving:
- Calories 220
- Protein 21 grams
- Carbs 23 grams
- Fat 5 grams
- Fiber 3 grams
- Sugar 6 grams
- Iron 12% DV
- Calcium 4% DV
- Sodium 10% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Do not add extra barbecue sauce.
Tags: dairy-free, soy-free, high-protein, gastric sleeve, bariatric, vsg, diet, 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.