Moroccan Chicken – Bariatric Recipe

Steph Wagner

May 14, 2013

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Moroccan Chicken – Bariatric Recipe

 

Moroccan Chicken Thighs. One of my very favorites! So much flavor. Low carb recipes at www.foodcoach.me

Do you ever shy away from strange sounding recipes? WAIT! DON’T GO!

Well I totally do. Especially if it sounds like I need to be in another country to actually recreate what they are asking. So when I saw a recipe starting with “Moroccan” I almost didn’t stay on the page. But I was reading Rachael Ray on our airplane ride home from California, and, well…what else was I going to do? I read about her Moroccan Chicken!

This dish is way too easy for the credit you will receive. You blend a few things and pour it on some chicken. Then you broil it and about 15 minutes later your serving something that smells AND tastes incredible. Add in some “sweet” carrots and the night has been made!

For many bariatric programs, chicken thighs and other dark meat chicken are approved in the SOFT phase of the diet. Refer to your nutrition information provided from your surgeons office but you may be able to have this recipe during that phase!

Many postop bariatric surgery patients prefer chicken thighs after WLS! While you do need to stay mindful of the fat content, you can increase the flavors in chicken thighs tremendously with these Moroccan Chicken Thighs! #wlsrecipes #gastricsleeverecipes #gastricbypassrecipes #wlschicken #wlschickenthighs

Moroccan Chicken - Bariatric Recipe

Course: Main Dish
Cuisine: Italian, Oven Baked
Servings: 6 servings
Calories: 156kcal
Author: Steph Wagner
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Ingredients

  • 1 tbsp olive oil
  • 1 cup chopped cilantro
  • 2 cloves garlic
  • 3/4 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 plus 1/8 tsp cinnamon
  • 1/2 tsp lemon zest, plus half lemon, juiced
  • 1/4 tsp each salt and pepper
  • 1 1/2 lbs skinless boneless chicken thighs

Instructions

  • In a blender, mix 1 tbsp. olive oil, 1 cup cilantro, garlic, spices, lemon zest and lemon juice until ground into a paste. Season with 1/4 tsp. each salt and pepper.
  • Position a rack 4 to 5 inches from the top of the oven and preheat the broiler.
  • In a medium bowl, toss the chicken with the spice paste to coat. Arrange on a foil-lined baking sheet; season with salt and pepper.
  • Broil until the tops are browned, about 8 minutes. Using tongs, flip the chicken; broil until cooked through, about 5 minutes more. Remove and serve.

Nutrition

Serving: 3oz | Calories: 156kcal | Carbohydrates: 1g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 201mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Nutrition Facts
Moroccan Chicken - Bariatric Recipe
Amount Per Serving (3 oz)
Calories 156 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 108mg36%
Sodium 201mg9%
Potassium 314mg9%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 339IU7%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

One thought on “Moroccan Chicken – Bariatric Recipe”

  1. Left the thighs over night in the fridge with the rub on them. Then broiled for lunch. Delicious!!

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