By Your Bariatric Nutrition Team
Feeling a little “Bah-humbug” after some overindulgence during the holidays? Here is a great light meal to get you back on track to feeling jolly and healthy all year around.
Chickpeas, Eggs & Greens
This recipe is both light in calories and light on the post-holiday spending. The egg adds a silky creaminess to the dish.
6 eggs
Cooking spray
1 medium shallot , thinly sliced
2 garlic cloves chopped or thinly sliced
1 Fresno chile, seeded and thinly sliced
2 15oz. cans chickpeas rinsed and drained
2 ½ cups chicken stock or low-sodium broth
1 1b. of greens; such as spinach or mustard greens; trimmed and roughly chopped
Preheat oven to 350˚. Pour 1 tbsp. water into 6 cups of a 12 cup muffin tin. Crack an egg gently into each of the water-filled cups and season with salt & pepper. Bake the eggs for 13 to 15 min. until the whites are just firm and the yolks are still runny. Use a spoon immediately to transfer the eggs to a plate.
Spray a large skillet with cooking spray. Add shallots, garlic and chile and cook over medium heat until softened. Stir in chickpeas and stock and bring to a boil. Add greens and cook until just wilted. Season with salt and pepper. Ladle into 6 bowls and top with eggs.
Nutrition Information per serving: Calories 120; Carbs 4g; Fat 5g; Protein 16g; Sodium 283mg; Sugar 3g