Dijon Bacon Chicken
Dijon Bacon Chicken
Bariatric patients are just like everyone else – BUSY. So meals that are going to keep you on track for your post-op WLS goals but are quick, easy and tasty are a must. I hope you find exactly that on FoodCoach.Me (I hit over 500 recipes this summer!)
This recipe fits the bill for fast and easy AND high in protein. Of course, with a solid protein like chicken you must focus on tiny bite sizes, eating slowly and keeping the fluids away. Nothing you don’t know, right?
One thing I love about the dijon mustard is not only the flavor, but that it locks in the moisture of the chicken. Many patients complain of the dry texture of chicken which can certainly be true. Although sometimes it’s because the bite is too big and too much chicken trying to get in the pouch will feel like it’s ‘dry and heavy.’
Using different sauces and condiments before baking chicken will help lock the moisture in!
Another great tip with chicken – use kitchen shears to cut the chicken in half to decrease the thickness. It cooks faster AND makes it a must easier dish for post-ops. If you don’t have good kitchen shears, you should! (Affiliate link –MAIRICO Ultra Sharp Premium Heavy Duty Kitchen Shears and Multi Purpose Scissors
Dijon Bacon Chicken
Ingredients
- 1 lb boneless skinless chicken breast
- 3 tbsp dijon mustard
- 1/4 cup low sodium soy sauce
- 1/4 cup real bacon bits
Instructions
- Heat oven to 400F.
- Using a pair of kitchen shears, remove any unwanted parts of the chicken breast and then cut in half in the middle to make chicken pieces thinner.
- Coat all sides of each chicken breast with dijon mustard. Drizzle soy sauce over top of all chicken. Divide bacon bits evenly and spread on each chicken breast.
- Bake for 20-25 minutes or until chicken reaches an internal temperature of 165F.