Baked Chicken with Vegetables

Baked Chicken with Vegetables

After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.  

We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.

We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.

It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.

Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.  


Baked Chicken with Vegetables

Weight Management & Bariatrics



4 potatoes, sliced 
6 carrots, sliced 
1 large onion, quartered 
1 chicken, raw, cut into pieces with skin removed
½ cup water 
1 teaspoon thyme 
¼ teaspoon pepper


  1. Preheat oven to 400 degrees.
  2. Place potatoes, carrots and onions in a large roasting pan.
  3. Put chicken pieces on top of the vegetables.
  4. Mix water, thyme and pepper. Pour over chicken and vegetables.
  5. Spoon juices over chicken once or twice during cooking.
  6. Bake for one hour or more until browned and tender.


Serving size: ? of recipe
Calories: 240
Carbohydrate: 25 grams
Sugar: 10 grams
Fat: 3.5 grams
Protein: 26 grams
Sodium: 130 milligrams
Fiber: 4 grams


Recipe can be found on