Crock Pot® Roasted Lemon Chicken

Name: Crock Pot® Roasted Lemon Chicken
Cook time: 8 h
Yield: 8

Diet Types:

Diabetes Dialysis

Portions: 8

Serving Size: 1 chicken breast

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Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon oregano
2 pounds chicken breasts, bone-in, with skin
13 ounces canned reduced-sodium chicken broth
3 tablespoons lemon juice

Nutrients per serving

Calories 168

Protein 23 g

Carbohydrates 1 g

Fat 8 g

Cholesterol 61 mg

Sodium 143 mg

Potassium 137 mg

Phosphorus 184 mg

Calcium 15 mg

Fiber 0.1 g

Preparation

Heat oil in large skillet.
Add garlic and oregano.
Add chicken breasts and brown on all sides.
Place chicken in Crock-Pot and add chicken broth.
Cook on low heat setting for 6 to 8 hours.
Add lemon juice during last hour of cooking.

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Renal and renal diabetic food choices

3-1/2 meat

Carbohydrate choices

Helpful hints

Complete this meal with a serving or rice, green beans, French bread, margarine or butter and a baked apple for dessert.
Use leftover chicken breasts in a chicken salad or sandwich for lunch the next day.
Look for reduced-sodium broth containing 500 milligrams sodium or less per 1-cup serving Recommended brands include Health Valley® No Salt, Fat Free Chicken Broth (1-800-423-4846), Kitchen Basics® Natural Chicken Stock and Swanson® 50% Less Sodium Chicken Broth. Low-sodium broth is also a good choice. It contains less than 140 milligrams sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium
If you are on a protein-restricted diet, ask your dietitian for advice on the correct portion size for your individual diet.

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Submitted by:

DaVita dietitian Deanna from Ohio.

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