If you’re trying to lose weight, you’ve probably heard of weight-loss drugs called incretin mimetics, sold under brand names like Wegovy, Saxenda, Zepbound, etc. This class of drugs was approved by the Federal Drug Administration to treat type 2 diabetes, but after evidence showed they could help with weight loss, the FDA began approving them to treat obesity.
The drug mimics a gut hormone released when a person eats that acts to suppress appetite and create a feeling of fullness, reducing the amount of food and number of calories a person consumes, often leading to weight loss.
For obese or overweight people, in order for these medications to successfully correct the digestive process, they need to exercise daily and eat small, nutritious, high-fiber meals and snacks.
All medications have side effects, but a high-fiber diet may help reduce the bloating, nausea, and abdominal discomfort associated with incretin mimetics, so your daily diet should include lean proteins, healthy fats, low-fat dairy products, and calcium-fortified soybeans in addition to vegetables, fruits, whole grains, and legumes for fiber and nutrients.
Today’s recipe has 30 grams of protein and only 271 calories per foil pack of chicken and potatoes. Tender chicken, potatoes, and yellow peppers are seasoned with a delicious marinade of coriander, lime juice, and garlic. If you can’t get hold of purple potatoes, use redskin potatoes or fingerling potatoes.
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This recipe is perfect for a quick dinner you can make at home, but it’s even better when cooked at the campsite and served to hungry campers when they answer the call, “It’s dinner time!”
Bethany Thayer is a registered dietitian with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. If you have any questions about today’s recipe, please email us at [email protected].
Coriander Chicken and Purple Potatoes in Foil Packs
Maker: 4 bags / Preparation time: half an hour / total time: 1 hour (including cooling time)
¼ cup fresh coriander, chopped
1 tablespoon olive oil
2 teaspoons lime juice
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound purple potatoes (cut into 1-inch pieces)
1 pound chicken breasts, cut into 1.5-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small onion (cut into 1-inch pieces)
Combine the coriander, olive oil, lime juice, garlic, salt, and pepper in a large microwave-safe bowl. Add the potatoes to the bowl and mix well until well combined.
Place the bowl in the microwave and microwave on high for 1 minute. Stir together and microwave on high for an additional minute.
Remove from microwave and allow to cool.
Meanwhile, cut aluminum foil into four 12-inch sheets.
Once the potatoes have cooled, add the chicken, yellow peppers and onions and mix well.
Divide the mixture into 4 equal parts and add a single layer to the center of each foil sheet.
Fold both ends of the foil over the chicken to completely cover it and seal the bag.
Place the bag in the refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees.
Remove the prepared foil packets from the refrigerator and arrange them in a single layer on a baking sheet.
Bake until chicken is cooked through (internal temperature 165°F) and potatoes are tender, about 25 to 30 minutes.
Remove from oven and let sit for a few minutes. Open bag and enjoy.
Cook’s note: To cook the foil pack on the grill, preheat grill to medium heat. Place pack on grill. Cover grill and cook for 6 minutes. Using tongs, carefully turn pack over, being careful not to puncture foil. Cook for an additional 10-12 minutes or until chicken is cooked through (internal chicken temperature is 165 degrees F) and potatoes are tender.
From Henry Ford’s LiveWell.
282 calorie (From 20% fat), 5 grams fat (1 gram Saturated fats), 25 grams carbohydrates30 g protein228mg sodium83mg cholesterol, 19mg calcium2 grams fiberFood exchanges: 3 protein, 1 carb, 2 veggies.
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