Chicken Thighs with Avocado
- Time: 25 minutes
- Servings: 3
- Serving Size: 3.0 ounces
- Stage: 4 Post-Op (Soft Foods)
INGREDIENTS:
- Chicken thigh, skinless and boneless, uncooked - 240 grams
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/4 tsp
- Olive oil - 1/2 tbsp (7 grams)
- Avocado - 1 small-medium (100 grams)
INSTRUCTIONS:
- Place a pan over medium-low heat (make sure to have a lid for it).
- Mix the sea salt and pepper and then coat the chicken thighs with it on both sides.
- Once the pan is hot, add the olive oil and the thighs. Cover and cook for 8-9 minutes on each side or until fully cooked (no pink). Then turn off the heat, remove the lid, and let rest for about a minute.
- Thinly slice or chop the chicken thighs and serve with avocado (33 grams per serving). Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days. Tip: To help prevent the avocado from oxidizing (turning brown), squeeze a bit of lime juice on top of it and store in the refrigerator together with the seed.
NUTRITION FACTS per serving:
- Calories 160
- Protein 16 grams
- Carbs 3 grams
- Fat 10 grams
- Fiber 2 grams
- Sugar 0 grams
- Iron 4% DV
- Calcium 1% DV
- Sodium 14% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: We use chicken thighs instead of breasts during this stage because darker meats have more fat and are therefore more moist and easier to eat and swallow. As your recovery progresses we will switch to leaner meats like chicken breast. Don't forget to chew, chew, chew!
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.