Sundried Tomato Chicken Puree
- Time: 20 minutes
- Servings: 5
- Serving Size: 2.0 ounces
- Stage: 3 Post-Op (Pureed Foods)
INGREDIENTS:
- Chicken breast, skinless, uncooked - 240 grams
- Sundried tomatoes, drained of oil - 30 grams
- Greek yogurt, non-fat, plain - 3 oz (85 grams)
- Olive oil or oil from sundried tomatoes - 1 tsp (5 grams)
- sea salt - 1/4 tsp
INSTRUCTIONS:
- Slice the chicken into strips. Fill a medium-sized pot halfway through with water. Place over high heat and add the chicken. Bring to a boil, then cover and reduce the heat to low. Cook for 12-14 minutes or until fully cooked (no pink).
- Transfer the cooked chicken to a food processor together with all other ingredients. Blend until creamy. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days.
NUTRITION FACTS per serving:
- Calories 85
- Protein 12 grams
- Carbs 2 grams
- Fat 3 grams
- Fiber 0 grams
- Sugar 1 grams
- Iron 4% DV
- Calcium 3% DV
- Sodium 7% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: It is important that you buy non-fat and plan Greek yogurt because otherwise many brands tend to add sugar and we want to avoid that.
Tags: soy-free, gluten-free, 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.