Portions:
6

Serving Size:
1-3/4 cups

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

Ingredients

  • 1 small onion
  • 2 large carrots
  • 2 medium apples
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 pound chicken breasts
  • 2 tablespoons olive oil
  • 15 ounces low-sodium chicken broth
  • 1 packet of Seeds of Change® Quinoa and Brown Rice
  • 3/4 cup dried cranberries 

Preparation

  1. Peel, rinse, and dice the onion and carrots. Core and dice the apples.
  2. In a small bowl, mix cinnamon, coriander, cumin and pepper.
  3. Pat chicken dry with paper towels. Cut in cube shapes and rub pieces with spice mixture.
  4. In a large skillet over medium-high-heat add 1 tablespoon of oil. Add the onion, carrots and apples. Cook, stirring occasionally until the vegetables start to brown, about 15 minutes. Transfer to a medium bowl.
  5. Add the remaining tablespoon of oil to the skillet. Brown the chicken for 2 to 4 minutes per side. Add broth and packet of quinoa and brown rice. Bring to a simmer. Cook for 15 to 25 minutes.
  6. Add the dried cranberries and vegetable/fruit mixture. Cook until liquid is almost gone, 5 to 10 minutes.

Helpful hints

  • Brown rice and quinoa are gluten-free. If you have Celiac disease this recipe is a good choice.
  • Brown rice and quinoa are a good source of fiber and whole grains.

Nutrients per serving

Calories 308

Protein 19 g

Carbohydrates 41 g

Fat 8 g

Cholesterol 42 mg

Sodium 210 mg

Potassium 435 mg

Phosphorus 213 mg

Calcium 36 mg

Fiber 4.6 g

Renal and renal diabetic food choices

  • 2 meat
  • 1 starch
  • 1/2 vegetable, low potassium
  • 1 fruit, low potassium
  • 1 high calorie 

Carbohydrate choices

3

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