Name: Grilled Chicken, Asparagus and Corn
Cook time: 243 min
Yield: 2

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Portions:
2

Serving Size:
3-1/2 ounces chicken, 1/2 ear of corn, 5 asparagus spears

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

8 ounces boneless, skinless chicken breast (1 large or 2 medium breasts)
2 tablespoons olive oil
1/2 teaspoon cracked black pepper
1/2 teaspoon herb-spice mix (cumin, paprika, chili powder)
1/4 teaspoon crushed red pepper flakes
10 asparagus spears
1 ear fresh corn on the cob (Colorado corn if available)
1/2 lemon
1 tablespoon fresh chives

Preparation

Season chicken breast with one tablespoon olive oil, cracked black pepper, herb-spice mix and crushed red pepper flakes. Add chicken to hot spot of the grill, seasoned side down. Grill for 12 minutes.
While chicken cooks, cut asparagus and place on the grill. Season with black pepper and drizzle with 2 teaspoons of olive oil. Grill asparagus for 5 to 7 minutes.
Cut the ear of corn in half and drizzle with 1 teaspoon of olive oil. Grill corn for 3 to 4 minutes, until slightly charred. After taking corn off the grill, add a squeeze of lemon juice and the chopped chives.
Squeeze lemon over chicken and asparagus to taste.

Helpful hints

Fresh lemon juice and a little splash of olive oil is a great substitute for salt.
After asparagus starts to char, you can push it off to a part of the grill that isn’t in direct flame.
Cook an extra ear of corn for lunch or dinner tomorrow.
Adjust chicken portion to match your meal plan.
This recipe is featured in the DaVita Eats: Chef Tips video series.

Nutrients per serving

Calories 338

Protein 30 g

Carbohydrates 14 g

Fat 18 g

Cholesterol 83 mg

Sodium 58 mg

Potassium 710 mg

Phosphorus 287 mg

Calcium 36 mg

Fiber 3.6 g

Renal and renal diabetic food choices

3-1/2 meat
1/2 starch
2 vegetable, medium potassium

Carbohydrate choices

Submitted by: Recipe provided by Chef Frank Bonanno from Denver, CO.

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