Chicken and Mashed Potatoes
- Time: 25 minutes
- Servings: 3
- Serving Size: 4.0 ounces
- Stage: 5 Post-Op (Solid Foods)
INGREDIENTS:
- White potato - 1 medium (200 grams)
- Chicken breast, skinless, uncooked - 240 grams
- Olive oil - 1/2 tbsp (7 grams)
- Nutritional yeast - 1 tsp
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/8 tsp
- Hemp seeds - 1 tbsp (10 grams)
INSTRUCTIONS:
- Fill a medium pot with water halfway and set to boil. Peel and chop the potatoes in large chunks. Add to the pot and boil for about 15 minutes or until easily broken with a fork. Drain the water and set aside.
- While the potatoes boil, place a large pan over medium heat and add the olive oil. Slice the chicken breast into strips. Once the pan is hot, add the chicken and season with a pinch of salt and pepper (additional to the ones on the ingredients list). Cook for about 10 minutes or until fully cooked. Set aside.
- Once the potatoes are ready, mash them as best as possible. You can keep them in the same pot to make it easier. Then, add the nutritional yeast, sea salt, black pepper, and hemp seeds. Mix gently.
- Serve the mashed potatoes with the chicken. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days.
NUTRITION FACTS per serving:
- Calories 175
- Protein 19 grams
- Carbs 11 grams
- Fat 6 grams
- Fiber 2 grams
- Sugar 1 grams
- Iron 8% DV
- Calcium 2% DV
- Sodium 11% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Adding hemp seeds to the mashed potatoes gives it a healthy protein boost and doesn't really affect the flavor.
Tags: dairy-free, soy-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.