Lime and Cilantro Chicken Dinner
1 chicken breast (about 4-ounces chicken, 1/4th of the rice and zucchini
Prepare rice according to instructions but omit the salt.
In a small bowl combine cilantro, ginger, 1/4 teaspoon pepper, salt, lime peel and 2 tablespoons lime juice. Spread 2 teaspoons of the cilantro mixture over each chicken breast. Cover and marinate in the refrigerator 30 to 60 minutes. Place the remaining lime juice and 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.
Nutrients per serving
- Calories 427
- Protein 38 g
- Carbohydrates 40 g
- Fat 12 g
- Cholesterol 90 mg
- Sodium 225 mg
- Potassium 622 mg
- Phosphorus 338 mg
- Calcium 50 mg
- Fiber 1.8 g
Renal and renal diabetic food choices
- 2-1/2 starch
- 1 vegetable, medium potassium