Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients supplement their diet with potassium.
There are many foods rich in potassium which are well tolerated by most weight loss surgery patients. Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way - delicious home cooked food.
This is an outstanding recipe for the whole family. The flavors are fresh and intense and the nutritional value is terrific with about 30% daily value potassium in one normal serving. Always remember, eat just until full and save the rest for lunch the next day.
Grilled Chicken with Fresh Apricot Sauce
Prep: 20 minutes Marinate: 1 hour, Cook: 15 minutes
Ingredients:
¾ cup apricot nectar
2 tablespoons balsamic vinegar
1 tablespoon sesame oil
2 scallions, chopped
2 teaspoons grated fresh ginger
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves (1 pound total)
1-teaspoon cornstarch blended with 1-tablespoon water
½ teaspoon salt
10 ounces fresh apricots, sliced (dried apricots may be substituted)
2 scallions, sliced (optional)
Directions:
1. In a medium bowl, whisk together the apricot nectar, vinegar, sesame oil, scallions, ginger and garlic. Measure out ½ cup, transfer to a medium saucepan and set aside. Add the chicken to the mixture remaining in the bowl, tossing to coat. Marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.
2. Preheat the broiler. Broil the chicken 6 inches from the heat, turning halfway through for 12-minutes or until cooked through.
3. Meanwhile add the cornstarch mixture and salt to the saucepan of reserved apricot nectar mixture. Bring to a simmer over moderate heat, stirring. Add the apricots and cook for 2 minutes or until the sauce is slightly thickened and the apricots are fork-tender. Serve the chicken with the sauce spooned on the top, garnished with the scallions. Serves 4.
Per serving: Calories 222; fiber 1g; Protein 28g; Total Fat 5g; Saturated Fat 1g; Cholesterol 66mg; Sodium 351 mg.
Kaye Bailey © 2005 - All Rights Reserved
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