Savor this flavorful Cranberry Ginger Chicken, ideal for diabetes and CKD stages 1-2, dialysis, and transplant diets. High-protein, low-calorie, and deliciously satisfying.
Ingredients
Yield:
Yield
serves 6
- 2 cups cranberry juice cocktail
- ½ cup sweetened, dried cranberries
- 1 teaspoon freshly grated ginger
- 1 clove garlic
- 1½ pounds bone-in chicken thighs or breasts, skin removed
- 2 tablespoons diced shallots
- 1 tablespoon butter
- ½ cup julienned carrots
- 2 tablespoons chopped chives, for garnish
Image
Directions
Nutritional InformationPrep: 45 min, Cook: 3 hr, Total: 3 hr 45 min
- Stir cranberry juice, cranberries, ginger and garlic in large bowl until blended. Add chicken, cover, and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade and season with salt and pepper. Reserve marinade.
- Melt butter in medium saucepan. Add shallots and sauté over medium heat until transparent. Add reserved marinade and bring to a boil, uncovered. Decrease heat to low and simmer 15 minutes, stirring occasionally, until reduced in half. Add carrots last 5 minutes of cooking.
- Grill chicken over medium-high heat 4 to 6 minutes per side until juices run clear when pierced with a fork or chicken reaches internal temperature of 165°F.
- Place grilled chicken on a large serving platter, drizzle with reduced marinade, and garnish with chopped chives. Serve with seasonal vegetables and a whole grain side dish like brown rice or quinoa.
- Calories 267
- Carbohydrates 14 g
- Dietary Fiber 1.1 g
- Protein 31.8 g
- Fat 7.2 g
- Saturated Fat 2.7 g
- Sodium 110 mg
- Potassium 339 mg
- Calcium 25 mg
- Phosphorus 254 mg
