Garlic Pepper Chicken & Veggies
- Time: 20 minutes
- Servings: 3
- Serving Size: 5.5 ounces
- Stage: Post-recovery
INGREDIENTS:
- Red bell pepper - 1 medium (140 grams)
- Zucchini - 1 medium (200 grams)
- Garlic clove - 1 medium (4 grams or 1 tsp minced)
- Chicken breast, skinless, uncooked - 240 grams or 8.5 oz
- Olive oil - 1/2 tbsp (7 grams)
- Sea salt - 1/2 tsp
- Black pepper, freshly ground - 1/4 tsp
- Hemp seeds - 1 1/2 tbsp (15 grams)
INSTRUCTIONS:
- Roughly chop the bell pepper and zucchini. Finely chop the garlic. Cut the chicken breast into small cubes.
- Place a pan over medium heat and add the olive oil. Once hot, add the chicken and cook for 7 minutes.
- Reduce the heat to medium-low and add the bell pepper, zucchini, garlic, sea salt and pepper. Cook for 5-6 minutes more. Stir occasionally.
- Serve and garnish with hemp seeds (1/2 tbsp per serving). Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days.
NUTRITION FACTS per serving:
- Calories 165
- Protein 20 grams
- Carbs 6 grams
- Fat 7 grams
- Fiber 2 grams
- Sugar 4 grams
- Iron 9% DV
- Calcium 3% DV
- Sodium 19% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Adding seeds to recipes give them a nice boost of healthy fats and protein. They are especially useful for patients that are struggling to eat sufficient calories on a daily basis.
Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, 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.