Tuscan Chicken Skillet – Bariatric Recipes
If you enjoy Italian styled meals, this chicken skillet dinner is sure to please. Chicken tenderloins cook much faster saving you time and is likely a good sized portion for a postop weight-loss surgery patient. I adapted the original recipe from Paleo Leap to fit a bariatric friendly diet.
Chicken is a dense protein which means it’s great for filling you up, keeping you full and helping you to lose weight. However be sure to take bite sizes the size of a black bean to allow the food to fit comfortably in your pouch.
Prevent getting “food fatigued” with the same meals everyday and play around with this skillet meal or something similar like Chicken Skillet Ratatouille or even this Baked Chicken with Creamy Peach Sauce.
Tuscan Chicken Skillet - Bariatric Recipes
- 1 lb chicken breast tenderloins
- 1 small onion, thinly sliced
- 3 cloves garlic, minced or pressed
- 12 oz mushrooms, sliced
- 2 tbsp sun-dried tomato pesto can substitute basil pesto
- 1 (15 oz) can fire roasted diced tomatoes
- 2 tsp Italian seasoning
- salt and pepper to taste
- Heat a large non-stick skillet to medium high heat. Spray with olive oil or cooking spray. Sprinkle each side of chicken tenderloins with salt and pepper and add to the pan. Cook on each side about 3-4 minutes or until cooked. Remove chicken from pan and cover to keep warm.
- Add sliced mushrooms to the skillet and sautéed about 2 minutes. Remove from pan and add to chicken, covering to keep warm. Add onion and garlic to the skillet. Sauté about 2 minutes. Add 2 tbsp sun-dried tomato pesto, stirring to coat. Add seasonings and diced tomatoes. Turn heat down to low and let cook about 3-4 minutes.
- Add chicken and mushrooms back to skillet, stirring ingredients together careful to not spill and allowing to heat another 2 minutes. Remove from skillet to serving dish and serve.