Baked Chicken with Rice Stuffing Lower Protein


Serving Size:
2 ounces chicken, 1/3 cup rice stuffing

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Lower Protein
  • Dialysis


  • 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


  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. Portion half of the chicken into 2 ounce portions and serve.
  6. Refrigerate or freeze remaining chicken. 

Helpful hints

  • Analysis includes only half the cooked chicken. The recipe makes six 2-ounce portions plus additional 12 ounces chicken after removing skin and bones.
  • Try Chicken Lettuce WrapsCool 'n' Crunchy Chicken Salad recipes on for the leftover chicken.
  • If higher calories and carbohydrate desired cook extra rice to serve with chicken.

Nutrients per serving

Calories 250

Protein 16 g

Carbohydrates 24 g

Fat 10 g

Cholesterol 43 mg

Sodium 76 mg

Potassium 227 mg

Phosphorus 120 mg

Calcium 23 mg

Fiber 0.7 g

Kidney and kidney diabetic food choices

  • 2 meat
  • 1 starch
  • 1/2 fruit, low potassium

Carbohydrate choices


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