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Recipe tags: Chicken, Stove Top

Meats and seafood

Rachael’s Dilly Chicken

Recipe submitted by DaVita dietitian Mary from Georgia.

Portions: 5

Serving size: 2-ounces chicken, 1/2-cup green beans, 1/3-cup potatoes

Ingredients

• 2 pounds chicken pieces (with bone and skin)
• 2 tablespoons sunflower oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh dill weed (divided use)
• 1 tablespoon cornstarch
• 3/4 cup water
• 3 cups fresh green beans, cut up
• 2 cups red potatoes (peeled, cubed and soaked for 2-4 hours)

Preparation

1. Clean chicken, remove and discard skin.
2. In a large pot heat oil over medium-high heat. Add chicken pieces and brown on both sides.
3. Sprinkle salt, pepper, garlic powder and half the dill weed over chicken pieces.
4. Stir cornstarch into 1/4 cup of water. Add remaining water and stir into pot with chicken and seasonings.
5. Place green beans on top of chicken, cover pot and cook for 10 minutes or until beans are fork tender. 
6. Add remaining dill weed and potatoes to pot. Add additional water if needed. Cover and cook for 10 to 12 minutes until potatoes are tender.
7. Garnish with a sprig of dill and serve.

Nutrients per serving

• Calories: 236
• Protein: 19 g
• Carbohydrate: 19 g
• Fat: 10 g
• Cholesterol: 50 mg
• Sodium: 157 mg
• Potassium: 358 mg
• Phosphorus: 142 mg
• Calcium: 41 mg
• Fiber: 3.4 g

Renal and Diabetic Food Choices

• 2 meat
• 1 starch
• 1 vegetable, medium potassium

Carbohydrate Choices

• 1

Helpful Hints

• Remember that peeling and soaking potatoes before cooking helps to reduce potassium content.
• Dried dill weed can be substituted for fresh dill weed. As a general rule, use half the amount because dried herbs are more potent.
• Frozen green beans may be used instead of fresh.

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