Grass Roots: Cooking Healthy with Crohn's Disease, Chicken Wraps

If any of you ever read my description of tis blog I think it says something about eating healthy and cooking with Crohn's Disease.  Okay so I got a little off track with my cupcake obsession. :)  I'm a girl, it happens! So now back to the beginning. What to eat with this lovely disease. 


I have talked about low residue before, and I shared that a low residue diet is for when you are in a flair.  Well once again I found myself hungry around 6 in the evening and decided to cook something healthy without sugar that actually may contain some kind of nutrition. I know, shocking! :)  Long ago I made these chicken wraps with a different recipe that I could not find so I decided to try my take on what I could remember.


2 chicken breasts butterflied (I bought two thin pieces thinking I could get the same result not really thinking it thru, I needed more chicken to "wrap")
1 zucchini sliced into strips
1 carrot sliced into strips 
1 bell pepper sliced into strips
several pinches of herbs de provence or to taste 
sailor finger sea salt (lemon)
pepper
1/4-1/2 cup low salt chicken broth
dash or 2 of less salt soy sauce
kitchen twine
2 tablespoons of olive oil
1 or 2 or 3+ garlic cloves minced

lay vegetables on one end of the chicken and role up

tie closed with kitchen twine

sprinkle with herbs de provence and set aside

heat a large skillet and add olive oil, sauté garlic for 1 to 2 min.

add chicken and brown on all sides 

add chicken broth and soy sauce, salt and pepper to taste and cover 

cook about 20 min. until veggies are soft and chicken is done.

This meal is good for when you are coming out of a flair but I love it anytime!  The softness of the veggies are easy on the tummy.  

Enjoy

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