1 chicken breast, 1/4th of the rice and zucchini
1 cup uncooked jasmine rice
- 3/4 cup cilantro
- 1/2 cup lime juice
- 2 tablespoons fresh ginger
- 1-1/2 teaspoon lime peel
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 pound boneless,skinless chicken breasts
- 2 tablespoons canola oil
- 3 small zucchini
Prepare rice according to instructions but omit the salt.
Chop the cilantro; gate the ginger and lime peel.
In a small bowl combine cilantro, ginger, lime peel, 1/4 teaspoon pepper, salt, and lime juice. Place chicken breasts in a zip-top bag and pour in half the marinade. Marinate chicken in the refrigerator 30 to 60 minutes. Place the remaining cilantro mixture in a screw-top jar and set aside to use as dressing.
Heat a large-ridged, cast-iron grill pan over medium heat. Drizzle chicken with 2 teaspoons oil. Place on heated pan and cook 4 to 5 minutes per side or until cooked through.
While chicken is cooking cut the zucchini in quarters, lengthwise and toss with remaining pepper and oil. Cook on grill pan, turning often, 10 minutes or until browned and tender crisp. Cover with foil until ready to serve.
Divide rice among 4 bowls. Slice chicken in thick strips and arrange on rice. Shake dressing well and drizzle over chicken. Serve with zucchini.
Cook chicken and zucchini on a barbecue grill if preferred.
For a reduced protein diet, adjust chicken portion according to your diet meal plan or consult your dietitian.
Nutrients per serving
Protein 30 g
Carbohydrates 44 g
Fat 14 g
Cholesterol 83 mg
Sodium 354 mg
Potassium 742 mg
Phosphorus 336 mg
Calcium 45 mg
Fiber 2.0 g
Renal and renal diabetic food choices
- 2-1/2 starch
- 1-1/2 vegetable, medium potassium
Submitted by: DaVita dietitian Debbie from Maryland.
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