
Stage 5 - Chicken Vegetable Bowl
As you transition into Stage 5 of the post-surgery meal plan (7 to 12 weeks after surgery) and you are able to tolerate more foods, try out this recipe!
Ingredients
Chicken Vegetable Bowls
- 4 cups baby spinach
- 2 cups cooked, moist, skinless chicken shredded
- 1 cup green beans chopped and microwaved until tender
- 1/2 cup reduced-fat feta cheese crumbled
- 1/2 avocado sliced
- 2 hard-boiled eggs sliced
- 1/4 cup red onion chopped
- sea salt and fresh ground pepper to taste
Light Lemon Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 clove garlic minced
- 2 teaspoons agave nectar or honey
- sea salt and fresh ground pepper to taste
Instructions
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Divide spinach and chicken into 6 bowls. Arrange green beans, feta cheese, avocado, egg slices, and red onion.
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For the dressing: Whisk together olive oil, lemon juice, vinegar, garlic, agave nectar or honey, salt, and pepper in a small jar or container.
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Drizzle 1 teaspoon dressing over each bowl and season with sea salt and pepper, to taste. Serve immediately.
Notes
Chicken Vegetable Bowl
Calories: 146 | Total Protein: 17.5g | Total Carbs: 4.2g | Total Fat: 6.7g
Light Lemon Dressing (8 servings)
Calories: 60 | Total Protein: 0.1g | Total Carbs: 1.2g | Total Fat: 6.3g
Adapted with permission from https://insidekarenskitchen.com/chicken-vegetable-rice-bowls/