Nutrients per serving

  • Calories  17
  • Protein  1 g
  • Carbohydrates  3 g
  • Fat  0 g
  • Cholesterol  0 mg
  • Sodium  6 mg
  • Potassium  262 mg
  • Phosphorus  39 mg
  • Calcium  16 mg
  • Fiber  1.1 g

Renal and renal diabetic food choices

  • 1-1/2 vegetable, medium potassium

Carbohydrate choices

0

Helpful hints

  • *Note: This is a “cook once, eat twice” recipe. It makes 4 servings for the first dish, and then 4 servings for the second. Alternatively, the full recipe serves 8. See recipe for Italian Chicken Salad to use this for a cook once, eat twice recipe.
  • Serve 2 pieces of zucchini and 2 pieces of yellow squash with the Chicken in Rosemary-Garlic Sauce. Use remaining squash for the Italian Chicken Salad; cut squash pieces into 1/4" thick half-moons.

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