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Recipe tags: Bake, Chicken, One dish meal

Meats and seafood

Baked Chicken with Rice Stuffing

Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

Yield: 6 portions                     

Serving size:  4 ounces chicken and 1/3 cup rice

Ingredients

• 4-pound whole roasting chicken
• 2/3 cups parboiled rice, uncooked
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1/2 cup green bell pepper, chopped
• 2 scallions, chopped
• 1 cup pineapple chunks, drained
• 1/4 cup pineapple juice

Preparation

1. Preheat oven to 350° F.
2. Rinse chicken and remove giblets from inside cavity. Pat dry with paper towel and rub chicken with oil.
3. In a medium bowl combine rice, Worcestershire sauce, olive oil, black pepper, bell pepper, scallions, pineapple and pineapple juice. Spoon mixture into cavity of chicken to stuff.
4. Place chicken breast side up in a roasting pan or Dutch oven. Cook uncovered for  1-1/2 hours or until internal temperature reaches 180-185° F.  Rice stuffing should reach at least 165° F. Let chicken rest 10-15 minutes.
5. Spoon rice stuffing from chicken cavity and place on a serving platter. Cut chicken into pieces, add to platter and serve.

Nutrients per serving

• Calories: 323
• Protein: 28 g
• Carbohydrate: 11 g
• Fat: 17 g
• Cholesterol: 86 mg
• Sodium: 118 mg
• Potassium: 344 mg
• Phosphorus: 220 mg
• Calcium: 23 mg
• Fiber: 0.8 g

Renal and Renal Diabetic Food Choices

• 4 meat
• 1 starch

Carbohydrate Choices

• 1

Helpful hints

• Use DaVita.com recipes for  Chicken Lettuce Wraps  or Crunchy Chicken Salad with leftover chicken. See the recipe section at DaVita.com.

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