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Recipe tags: Chicken, Stove Top

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Meats and seafood

Lemon Thyme Chicken

Portions: 4

Serving size: 4 ounces

Ingredients

• 1 pound skinless, boneless chicken breasts, fresh not frozen
• 2 tablespoons canola oil
• 1 cup onion, diced
• 14-ounce can low -sodium chicken broth
• 1/2 cup lemon juice
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon black pepper

Preparation

1. Trim chicken breasts and pound until thin.
2. In a large skillet, brown chicken in oil.
3. Transfer chicken to a plate, and reserve.
4. Add onion to oil left in the skillet and sauté until onions are translucent.
5. Add broth, lemon juice, thyme and black pepper. Continue to cook for 10 minutes.
6. Return chicken to skillet and cook another 10 minutes, stirring occasionally.
7. Serve hot.

Nutrients per serving

• Calories: 238
• Protein: 31 g
• Carbohydrate: 6 g
• Fat: 10 g
• Cholesterol: 73 mg
• Sodium: 97 mg
• Potassium: 364 mg
• Phosphorus: 225 mg
• Calcium: 27 mg
• Fiber: 0.9 g

Renal and Renal Diabetic Food Choices

• 4 meat
• 1/2 vegetable, low potassium

Carbohydrate Choices

• 0

Helpful Hints

• Purchase thinly sliced chicken breast at the meat counter to eliminate pounding, if desired.
• Serving ideas: over rice with green beans, or with noodles and carrots or as an open-faced sandwich on white bread and ladle broth mixture over it.
• Low sodium broth contains 140 mg or less sodium per serving. Reduced sodium broth contains 220 to 300 mg sodium per serving.
• Avoid low sodium broth with potassium chloride — it’s very high in potassium.
• CKD non-dialysis patients can adjust the portion if following a low protein diet.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Centella T. of Northern California - in the woods, says:

Very good flavor, almost like chicken piccata. Could easily be a dish served to company. We are keeping this recipe at the top of the pile.

Reviewed: Jun. 28, 2009, 2:46 PM  -  Inappropriate review?   

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