Rachael’s Dilly Chicken
3 ounces chicken, 1/2 cup potatoes, 1/2 cup green beans
2-ounces chicken, 1/2-cup green beans, 1/3-cup potatoes
- CKD non-dialysis
- 1 pound chicken breasts, bone-in
- 1 pound chicken thighs, bone-in
- 2 tablespoons sunflower oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh dill weed (divided use)
- 1 tablespoon cornstarch
- 3/4 cup water
- 3 cups fresh green beans, cut up
- 2 cups red potatoes
- Peel and cube potatoes. Place in a pan and cover with water. Bring to a boil, remove from heat and drain water. Add fresh water and boil for 5 minutes. Drain and set aside.
- Clean chicken, remove and discard skin.
- In a large pot heat oil over medium-high heat. Add chicken pieces and brown on both sides.
- Sprinkle salt, pepper, garlic powder and half the dill weed over chicken pieces.
- Stir cornstarch into 1/4 cup of water. Add remaining water and stir into pot with chicken and seasonings.
- Place green beans on top of chicken, cover pot and cook for 15 minutes or until beans are fork tender.
- Add remaining dill weed and potatoes to pot. Add additional water if needed. Cover and cook for 5 to 8 minutes until potatoes are tender.
- Garnish with a sprig of dill and serve.
- Double boiling potatoes reduces potassium content. A second method is to peel and soak potatoes in water for 2-4 hours before cooking. Skip this step if yu do not require a low potassium diet.
- Dried dill weed can be substituted for fresh dill weed. As a general rule, use half the amount because dried herbs are more potent.
- Frozen green beans may be used instead of fresh.
Submitted by: DaVita dietitian Mary from Georgia.
Nutrients per serving
Protein 26 g
Carbohydrates 17 g
Fat 10 g
Cholesterol 74 mg
Sodium 165 mg
Potassium 425 mg
Phosphorus 228 mg
Calcium 38 mg
Fiber 2.0 g
Kidney and kidney diabetic food choices
- 3 meat
- 1 starch
- 1 vegetable, medium potassium
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