Serving Size:
1 chicken breast (2 fillets)

    Diet Types:
  • Diabetes
  • Dialysis


  • 4 boneless, skinless chicken breasts
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon onion powder
  • 1-1/2 teaspoon dried Italian seasoning blend
  • 1/2 teaspoon dried thyme
  • fresh thyme sprigs (optional)


  1. Slice the chicken breasts in half crosswise, making two thin fillets from each breast.
  2. Mince the garlic and combine with the remaining ingredients in a zip-top bag; mix well.
  3. Add the chicken fillets to the bag. Seal and marinate in the refrigerator for 2 hours or longer, turning occasionally.
  4. Remove the chicken from the marinade and grill over medium heat until the chicken is done, turning once. If using a meat thermometer the temperature should reach 165º F. Top chicken with fresh thyme sprigs while grilling if desired.

Helpful hints

  • Too cold to grill? Use your broiler to cook the chicken.
  • If you are on a lower protein diet you can reduce the portion to 1 fillet or the amount specified in your meal plan.

Nutrients per serving

Calories 265

Protein 27 g

Carbohydrates 1 g

Fat 17 g

Cholesterol 73 mg

Sodium 65 mg

Potassium 252 mg

Phosphorus 200 mg

Calcium 31 mg

Fiber 0.3 g

Kidney and kidney diabetic food choices

  • 3-1/2 meat

Carbohydrate choices


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