Serving Size:
1 chicken breast plus 1/2 cup vegetables

    Diet Types:
  • Diabetes
  • Dialysis


  • 1 cup green bell pepper, cut julienne style
  • 1 cup red bell pepper, cut julienne style
  • 1/2 cup green beans
  • 1/2 cup carrots, thinly sliced
  • 1 pound  boneless,skinless chicken breasts
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper


  1. Place bell peppers, green beans and carrots in an 8" square baking dish.
  2. Arrange chicken breasts over vegetables. Sprinkle evenly with lemon juice and olive oil.
  3. In small bowl, combine black pepper and thyme. Mix well. Sprinkle evenly over chicken and vegetables.
  4. Cover dish with plastic wrap. Microwave on high for 10 to12 minutes until chicken is no longer pink and juices are clear. (Rotate dish a half turn after 5 minutes if you do not have a rotating microwave.)
  5. Serve each chicken breast with 1/2 cup vegetables.

Helpful hints

  • Use frozen vegetables for an even faster meal.

Nutrients per serving

Calories 196

Protein 27 g

Carbohydrates 7 g

Fat 7 g

Cholesterol 70 mg

Sodium 81 mg

Potassium 399 mg

Phosphorus 211 mg

Calcium 36 mg

Fiber 1.9 g

Kidney and kidney diabetic food choices

  • 3-1/2 meat
  • 1 vegetable, low potassium

Carbohydrate choices


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