Chicken Thighs with Zucchini
- Time: 25 minutes
- Servings: 4
- Serving Size: 3.0 ounces
- Stage: 4 Post-Op (Soft Foods)
INGREDIENTS:
- Chicken thighs, skinless and boneless, uncooked - 240 grams
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/4 tsp
- Olive oil - 1/2 tbsp (7 grams)
- Zucchini - 1 medium (200 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 on both sides with it.
- 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.
- Fill a medium pot halfway with water and bring to a boil. Roughly chop the zucchini and add it to the boiling water. Cover and boil for 5 minutes or until soft.
- Thinly slice or chop the chicken thighs and serve with the zucchini. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days.
NUTRITION FACTS per serving:
- Calories 90
- Protein 12 grams
- Carbs 2 grams
- Fat 4 grams
- Fiber 1 grams
- Sugar 1 grams
- Iron 3% DV
- Calcium 1% DV
- Sodium 10% 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.