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3 Comments | Write a comment



Recipe Tags

Bake Chicken

Nutrients per serving

  • Calories  215
  • Protein  30 g
  • Carbohydrates  8 g
  • Fat  7 g
  • Cholesterol  73 mg
  • Sodium  107 mg
  • Potassium  580 mg
  • Phosphorus  250 mg
  • Calcium  65 mg
  • Fiber  3.0 g

Roasted Rosemary Chicken and Vegetables

Just moments after you close the oven door, you’ll know you're in store for a special meal as the delicate scent of rosemary fills the air! This recipe for Roasted Rosemary Chicken and Vegetables from DaVita renal dietitian Sarah from California is almost a meal in itself, since the roasted vegetables add even more flavor and nutrition. And because the recipe’s been adapted to suit those on the kidney diet, everyone can enjoy this flavorful and hearty dish.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Sarah from California.



Portions: 4     Serving size: 1 piece chicken and 3/4 cup vegetables

Ingredients

  • 2 cups zucchini
  • 1 cup carrots
  • 1/2 cup bell pepper
  • 1/2 large red onion
  • 8 garlic cloves
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground pepper
  • 4 chicken breasts, bone-in
  • 1 tablespoon dried rosemary

Preparation

  1. Preheat the oven to 375° F.
  2. Slice zucchini 1/2" thick; slice carrots and bell peppers 1/4" thick; cut onion into 1/2" wedges; crush garlic cloves.
  3. Combine the zucchini, carrots, onion, garlic and oil in a 13" x 9" roasting pan. Season with pepper and toss to coat. Roast until vegetables are heated through, about 10 minutes.
  4. While vegetables are roasting, lift up the skin from the chicken breasts and rub the flesh with pepper and crumbled rosemary. Replace the skin, and then season the chicken all over with additional pepper and rosemary, as desired.
  5. Remove the roasting pan from the oven, and place the chicken, skin sides up, on top of the vegetables. Return to the oven and continue roasting until the chicken is cooked through and vegetables are tender (about 35 minutes).

Renal and renal diabetic food choices

  • 4 meat
  • 1-1/2 vegetable, medium potassium

Carbohydrate choices

1/2

Helpful hints

  • If additional flavor is desired, you may also use Mrs. Dash® herb seasoning blend or herbed poultry seasoning for the chicken rub.
  • Goes well with a side of rice or bread.
  • Chicken should be cooked through until juices run clear when cut into or a temperature of 165° F is reached.
  • If you are on a lower protein diet, reduce the chicken portion to match your meal plan.
 

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What's everyone saying?

3 Comments | Average User Rating:

Roasted Rosemary Chicken and Vegetables

rubywolfe says:

3

I have found many of DaVita recipes use ingredients considered unhealthy by health conscious people, such as lots of sugar or corn syrup. Can you please develop recipes for the more health conscious people in the crowd, such as more vegetables and simple whole ingredients without chemicals added. Pure whole foods, no chemicals, no sugars or corn syrups, no dairy, no gluten. Thank you!

Feb. 03, 2014, 4:19 PM - Inappropriate review?

Roasted Rosemary Chicken and Vegetables

MaryhBrooks says:

2

Need receipes for Gluten and Mike free diets. No MILK or Glusten at all. I use rice milk to subsititue. Got any sugestions?

Feb. 19, 2013, 11:28 AM - Inappropriate review?

Roasted Rosemary Chicken and Vegetables

MGD2Lite says:

2

ok...i SWEAR those are red and orange pepper strips in the pic...or SOMETHING is red...and no red items in the ingredients...I felt the Potassium & Phosphorus was a BIT high...maybe because there IS more ingredients that accidentally got omitted in the recipe? Oven Roasted peppers ARE deliciously flavorful... Dietitian comment:You are right[INVALID]we added the differenc colored bell peppers during the photo shoot to add more color. We also decreased the amount of onion and zucchini to keep potassium in check. I have updated the recipe with the changes.

Feb. 04, 2013, 2:12 PM - Inappropriate review?

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