Lemon Thyme Chicken
- CKD non-dialysis
1 chicken breast
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons canola oil
- 1 cup onion, diced
- 14 ounces low-sodium chicken broth
- 1/2 cup lemon juice
- 1 tablespoon fresh thyme, chopped
- 1/4 teaspoon black pepper
- Trim chicken breasts and pound until thin.
- In a large skillet, brown chicken in oil.
- Transfer chicken to a plate, and reserve.
- Add onion to oil left in the skillet and sauté until onions are translucent.
- Add broth, lemon juice, thyme and black pepper. Continue to cook for 10 minutes.
- Return chicken to skillet and cook another 10 minutes, stirring occasionally.
- Serve hot.
Nutrients per serving
- Calories 238
- Protein 31 g
- Carbohydrates 5 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
- 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 600 mg sodium per serving.
- Avoid low-sodium broth with potassium chloride — it’s very high in potassium.
- If you are on a low protein diet adjust the portion to match your meal plan.