Bariatric Recipes of the Week:
Grilled Orange Chicken Strips

These chicken strips come out juicy and moist every time. They can even be made on a George Foreman grill. They're so yummy, you won't believe they're low-calorie!

To save time, you can make a large batch, divide it and put in freezer bags. Thaw, and the chicken is automatically marinated. Then proceed to cook as directed.

Alternatively, cook a large batch at one time and use in a variety of ways over the course of a week: in salads, as part of a sandwich rolled in a lettuce leaf, incorporated in omelets, or just grab a couple of cold chicken strips as a quick high protein snack on the go...YUMMY!


  • 2 Tablespoons chopped fresh orange segments
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 2 teaspoons lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (optional)
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips


  1. In a resealable plastic bag or shallow glass container, combine oranges, orange juice, olive oil, lime juice, garlic, thyme, oregano, and salt.
  2. Add chicken and turn to coat.
  3. Seal or cover and refrigerate for 1 hour.
  4. Drain and discard marinade.
  5. Grill, uncovered, over medium-high heat for 6 to 8 minutes or until juices run clear, turning often.

Makes 8 servings.

Per serving (~ 2 ounces chicken): 130 calories, 13 grams protein, 2 grams carbohydrate, 7.5 grams total fat, 1 gram saturated fat, 1.5 grams sugar, 328 mg. sodium

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Recipe adapted from