Asian Baked Chicken Thighs
Served over cauliflower rice
I love the flavors of Asian foods but finding a low carb option can be tricky. Not to mention Asian cooking often feels like a more advanced level of cooking than the typical weeknight dinner!
What I love most about these Asian Chicken Thighs is the use of powered peanut butter to bring out an extra boost of flavor. Because it doesn’t have the oil of traditional peanut butter it saves on fat and calories making this more suitable for post-op bariatric patients.
It’s true the chicken thighs have a bit more fat than chicken breast. Many post-op patients prefer the softer texture of the thigh meat and an occasional recipe like this is appropriate for keeping on track. If however, your food journal shows your fat content is higher than desired (I often recommend 50% protein, 20% carb and 30% fat) you may consider making this recipe with cubed chicken breast.
As I’ve gotten to know cauliflower rice and all of it’s uses, I purchase in bulk from Costco. (Click here to check out my Costco Guide for WLS shopping!) It’s a great way to cut out rice in anything from Asian meals like this to stuffed poblano peppers like the one shown below: