Ranch Taco Chicken Bowl – 3 Ingredient Bariatric Recipe

If you need a super quick protein meal, but something with more flavor than baked chicken….here’s the recipe for you!

My biggest suggestion for saving time is to cut chicken breast into very small pieces. I use kitchen shears to do this quickly. The smaller the pieces the better…because…

1. It cooks faster

2. It helps your bites stay small 

For lots of flavor, I added a taco seasoning packet and cooked the chicken on the stove, flipping once. Towards the end I stirred in a good squirt of low-fat ranch. I moved it into a small bowl with some spinach leaves, perfect portion for a Gastric Sleeve or Gastric Bypass patient! You’ll also have lots of leftovers for a bariatric friendly lunch the next day.

Happy eating!

Ranch Taco Chicken Bowl - 3 Ingredient Bariatric Recipe

Course: Main Dish

Cuisine: Mexican

Servings: 4 servings

Calories: 225kcal

Author: Steph Wagner

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Ingredients

• 1 lb boneless, skinless chicken breast
• 1 tbsp taco seasoning
• 2 tbsp low-fat Ranch dressing
• 6 oz fresh spinach leaves

Instructions

• Using kitchen shears (or knife) cut chicken into bite sized pieces. Toss chicken pieces with taco seasoning.
• Heat a non-stick skillet to medium high. Add chicken.
• Let cook about 4 minutes and turn. Once chicken is 165F internal temperature, add low-fat ranch and stir around the pan once more.
• Divide spinach leaves into bowls and top with chicken.

Notes

This recipe makes 4 servings (traditional serving size, not bariatric sized)

Nutrition

Serving: 3oz | Calories: 225kcal | Carbohydrates: 5g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 298mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4083IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg