Garlic Sesame Chicken Bowl

  • Time: 20 minutes
  • Servings: 4
  • Serving Size: 5.0 ounces
  • Stage: 6 Post-Op (Solid Foods)

INGREDIENTS:

  • Brown rice, cooked - 1 cup (180 grams)
  • Chicken breast, skinless, uncooked - 320 grams
  • Garlic clove - 3 medium (12 grams or 3 tsp of minced garlic)
  • Sesame oil - 1 tbsp (14 grams)
  • Sea salt - 1/2 tsp
  • Black pepper, ground - 1/4 tsp
  • Peas, frozen - 1 cup (134 grams)

INSTRUCTIONS:

  1. Cook the brown rice if using uncooked (1/3 cup uncooked).
  2. Slice the chicken breast in half (butterfly cut) to make it thinner. Then cut into strips or cubes. Finely chop the garlic.
  3. Place a pan over medium heat. Once hot, add the sesame oil and chicken. Season with sea salt and black pepper. Cook for 6-7 minutes and then add the garlic. Cook for another 3-4 minutes or until the chicken is fully cooked. Stir frequently to prevent the garlic from burning.
  4. Warm up the peas and serve together with the chicken and brown rice. Enjoy!

Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days.

NUTRITION FACTS per serving:

  • Calories 210
  • Protein 20 grams
  • Carbs 18 grams
  • Fat 6 grams
  • Fiber 2 grams
  • Sugar 2 grams
  • Iron 8% DV
  • Calcium 2% DV
  • Sodium 16% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Whole grains such as brown rice and quinoa are an excellent source of carbs for gastric sleeve patients. They are rich in healthy calories, fiber, vitamins and minerals.

Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, recipe

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*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.