Honey Sesame Chicken Bowl
- Time: 25 minutes
- Servings: 3
- Serving Size: 5.5 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Chicken breast, skinless, uncooked - 240 grams or 8.5 oz
- Olive oil - 1/2 tbsp (7 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/8 tsp
- Broccoli - 1 cup (100 grams)
- Snap peas - 1 cup (134 grams)
- Sesame seeds - 1 1/2 tsp (5 grams)
INGREDIENTS FOR SAUCE:
- Water - 2 tbsp
- Soy sauce, low sodium - 2 tbsp (30 grams)
- Raw honey - 2 tbsp (42 grams)
- Sesame oil - 1/2 tbsp (7 grams)
- Red chili flakes - 1/4 tsp
- Cornstarch or all-purpose flour - 1 tsp (3 grams)
INSTRUCTIONS:
- Add all the sauce ingredients to a small bowl and whisk until the flour is dissolved. Set aside. 2. Cut the chicken breast into cubes.
- Place a large pan over medium heat and add the olive oil. Once hot, add the chicken and season with salt and pepper. Cook for about 10 minutes or until fully cooked. Lightly steam the broccoli and snap peas in a separate pot while the chicken cooks.
- Reduce the heat to low and add the sauce mixture. Gently coat the chicken with the sauce and let stand for 1-2 minutes. Stir occasionally.
- Serve everything together and evenly distribute any leftover sauce. Garnish with sesame seeds (1/2 tsp per serving) and enjoy!
*Note: Divide equally by the listed number of ingredients. Stays fresh in the refrigerator for 3-4 days. You can replace the snap peas with regular peas if desired.
NUTRITION FACTS per serving:
- Calories 240
- Protein 22 grams
- Carbs 22 grams
- Fat 8 grams
- Fiber 3 grams
- Sugar 14 grams
- Iron 11% DV
- Calcium 5% DV
- Sodium 29% DV
DV = Daily Value, Based on diet for healthy adults
Tags: dairy-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.