Living with pancreatitis requires making thoughtful decisions about what you eat, with a focus on foods that are easy on the digestive system while promoting healing. One of the best sources of lean protein that fits this requirement is chicken.
If you’re looking for Chicken Recipe For Pancreatitis, you’re in the right place. These recipes are designed to be gentle on your pancreas, avoiding excess fat and using simple, wholesome ingredients that are easy to digest.
Whether you’re looking for a comforting soup, a light casserole, or a simple baked chicken dish, these recipes will help you enjoy flavorful meals without compromising your health.
Read on to discover some of the best chicken recipes for pancreatitis that can become staples in your kitchen!.
How To Prepare Chicken Recipe For Pancreatitis?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Difficulty: Easy
Cuisine: American
Yield: 2 servings
Equipment Needed:
- Medium bowl for marinating
- Knife and cutting board
- Tongs or a spatula
- Skillet or grill pan
- Meat thermometer (optional)
Ingredients:
- 4 skinless, boneless chicken breasts (about 4 oz each)
- 2 tablespoons olive oil (preferably extra virgin, low in saturated fat)
- Juice of 1 large lemon
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh if preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (optional, or use reduced-sodium salt)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the marinade:
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This will create a simple yet flavorful marinade that’s light and easy on the digestive system.
2. Marinate the chicken:
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For best results, marinate for 2 hours to allow the flavors to fully infuse the chicken.
3. Prepare the cooking surface:
Heat a large skillet over medium heat, or preheat a grill pan if using. Lightly coat with a small amount of olive oil or cooking spray to prevent sticking.
4. Cook the chicken:
Remove the chicken from the marinade and discard the excess marinade. Place the chicken breasts onto the skillet or grill pan. Cook for 6-7 minutes on each side, or until the chicken is fully cooked through (internal temperature should reach 165°F). Avoid overcooking to prevent the chicken from becoming dry.
5. Check for doneness:
To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can also check by cutting the thickest part of the chicken and ensuring the juices run clear.
6. Serve:
Remove the chicken from the pan and let it rest for a few minutes. Garnish with freshly chopped parsley for a touch of color and flavor.
7. Optional sides:
Serve the chicken with a side of steamed vegetables, like carrots or zucchini, and a small portion of white rice or quinoa for a complete meal that’s gentle on the digestive system.
Nutrition Facts Of Chicken Recipe For Pancreatitis
Here’s a general idea of the nutritional content for one serving of this Chicken Recipe For Pancreatitis:
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Protein | 35g |
| Fat | 10g (from olive oil) |
| Carbohydrates | 15g |
| Fiber | 4g |
| Sugar | 5g |
Special Note
❖ Protein is Key: When preparing meals for pancreatitis, it’s essential to focus on lean proteins like chicken, turkey, or tofu. Fatty cuts of meat and fried foods can worsen symptoms, so this baked chicken with steamed vegetables is a great option.
❖ Watch the Salt: While a pinch of salt is generally okay, avoid excessive sodium, as it can contribute to bloating or discomfort. If you’re sensitive to salt, feel free to skip it entirely and use fresh herbs for flavor.
❖ Hydration is Important: Drink plenty of water with your meal to help digestion. Staying hydrated is crucial for pancreatic health, and it can help prevent discomfort.
Tips For Cooking Chicken Recipe For Pancreatitis
Before diving into the recipes, here are some essential tips for preparing chicken when managing pancreatitis:
1. Opt for Skinless Chicken: The skin contains excess fat, which can trigger pancreatitis flare-ups. Always use skinless chicken breast or thighs.
2. Avoid Frying: Avoid deep-frying or pan-frying with excessive oils. Instead, opt for healthier cooking methods like baking, grilling, steaming, or boiling.
3. Use Mild Seasonings: Avoid spicy or acidic ingredients that might irritate the pancreas. Stick with herbs like parsley, thyme, rosemary, and basil, and use a little bit of salt for flavor.
Conclusion
This Chicken Recipe For Pancreatitis for pancreatitis is an excellent option for anyone managing pancreatitis. The recipe is designed to be gentle on the pancreas, offering a high-protein, low-fat meal that provides essential nutrients without overloading the digestive system.
The use of olive oil and fresh lemon ensures that the dish remains flavorful while still being easily digestible.
It is important to note that when dealing with pancreatitis, portion control is key. Although this chicken dish is low in fat, it’s important to pair it with other light, easily digestible sides to avoid any strain on the pancreas.
This recipe can also be adapted with different herbs, such as basil or rosemary, depending on personal preferences or availability.
Enjoy Chicken Recipe For Pancreatitis nourishing meal as part of a balanced and healing diet!
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Chicken Recipe For Pancreatitis
Equipment
- Medium bowl for marinating
- Knife and cutting board
- Tongs or a spatula
- Skillet or grill pan
- Meat thermometer (optional)
Ingredients
- 4 skinless boneless chicken breasts (about 4 oz each)
- 2 tablespoons olive oil preferably extra virgin, low in saturated fat
- Juice of 1 large lemon
- Zest of 1 lemon
- 2 cloves garlic minced
- 1 teaspoon dried oregano or fresh if preferred
- 1 teaspoon dried thyme
- 1/2 teaspoon salt optional, or use reduced-sodium salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Prepare the marinade:
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This will create a simple yet flavorful marinade that’s light and easy on the digestive system.
Marinate the chicken:
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For best results, marinate for 2 hours to allow the flavors to fully infuse the chicken.
Prepare the cooking surface:
- Heat a large skillet over medium heat, or preheat a grill pan if using. Lightly coat with a small amount of olive oil or cooking spray to prevent sticking.
Cook the chicken:
- Remove the chicken from the marinade and discard the excess marinade. Place the chicken breasts onto the skillet or grill pan. Cook for 6-7 minutes on each side, or until the chicken is fully cooked through (internal temperature should reach 165°F). Avoid overcooking to prevent the chicken from becoming dry.
Check for doneness:
- To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can also check by cutting the thickest part of the chicken and ensuring the juices run clear.
Serve:
- Remove the chicken from the pan and let it rest for a few minutes. Garnish with freshly chopped parsley for a touch of color and flavor.
Optional sides:
- Serve the chicken with a side of steamed vegetables, like carrots or zucchini, and a small portion of white rice or quinoa for a complete meal that’s gentle on the digestive system.
Notes
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