A Regal Recipe to Beat the Cold Snap

 

Lunchbox fare during the winter months can be problematic – soup, soup and yes a bit more soup! Here is something different – a favourite high-protein chicken dish (but adapted and improved for bariatrics) to serve with a microwaved sweet potato. I have tried some of the Carolina sweet potatoes that are ready-prepared for the microwave and been most impressed. Pop one in your lunchbox if you have a microwave at work and you have the makings of a pretty fine meal. The accompaniment, Coronation Chicken, was a favourite dish of mine pre-surgery – it was however high in fats and sugar. I have given this the bariatric makeover and it now weighs light enough for post-surgery eating. If you are going to serve it with a microwaved sweet potato then cook on FULL POWER for 6-8 minutes, depending upon size.

 

CORONATION CHICKEN WITH SWEET POTATO

Ingredients

METRIC/US

2 tbsp extra-light mayonnaise

2 tbsp fat-free plain or mandarin yogurt

1 tsp curry paste

juice of 1/2 orange

200g/7 oz cooked skinless chicken, diced

1/4 red onion, finely chopped

2 soft dried apricots, chopped

25g/1/4 cup almonds, coarsely chopped

salt and freshly ground black pepper

2 sweet potatoes

 

Method

1.  Mix the mayonnaise with the yogurt, curry paste and orange juice to make a smooth sauce.

2.  Add the chicken, onion, apricots, almonds and salt and pepper to taste, mixing well.

3.  Microwave the sweet potatoes as above.

4.  Serve the Coronation Chicken with the sweet potatoes.

 

SERVES 2

WLS PORTION: 1/2

 

CALORIES PER PORTION:  270 (WITHOUT POTATO)

PROTEIN:  32.2g

CARBOHYDRATE:  18.4g

FAT:  8.1g

 

Image copyright of Bariatric Cookery (UK) Ltd