Ginger Roasted Chicken with an Asian Slaw

CKD diet Dialysis Diet Diet and meal planning Kidney transplantation Diet and nutrition Organ and tissue transplantation and donation
Ginger Roasted Chicken with Asian Slaw, ideal for CKD patients. High in protein, low in sodium and fat. A flavorful, balanced meal with a crisp slaw!
Meal Type Dinner , Lunch , Main course , Salad
Diets Dairy free , Low phosphorus , Low potassium , Low sodium , Nut free , High protein
Ingredients
  • For the Chicken
  • ⅛ teaspoon Chinese five-spice salt-free
  • ½ teaspoon Thai or Oriental salt-free seasoning
  • ½ teaspoon lemon pepper salt-free seasoning
  • 3 tablespoons ginger, minced
  • ¾ teaspoon minced garlic
  • 1 tablespoon rice vinegar
  • ¼ tablespoon sesame oil
  • 3 8oz. skinless chicken breast, cut in half
  • For the Asian Slaw
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 large Red Delicious Apples
  • ¼ teaspoon dry mustard
  • 1 large spring onions or scallions
  • 2 tablespoon vegetable oil
  • 1 teaspoon salt-free oriental seasoning
  • 2 cup, shredded cabbage, red
  • 2 cup, shredded cabbage, green
  • ½ teaspoon sesame oil
  • 1 tablespoon unseasoned rice wine vinegar
Ginger Roasted Chicken with an Asian Slaw
Directions
Prep: 45 min, Cook: 2 hr, Total: 2 hr 45 min

Chicken

  1. Mix Chinese five spice, Thai or oriental seasoning, lemon pepper, ginger, garlic and rice vinegar into a paste.
  2. Place chicken breasts in an oil baking dish.
  3. Spread the ginger, garlic and spice paste over the top of the chicken breasts and bake in a preheated 350°F oven for 45 to 55 minutes or until the chicken is cooked completely without becoming dry.
  4. Drizzle sesame oil over top of chicken before serving.

Slaw and Dressing

  1. Mix dry mustard, 2 grams (about 1 tsp) oriental seasoning, lemon juice, 1 tbsp rice vinegar, honey, vegetable oil, 1/2 teaspoon sesame oil, and dijon mustard together.
  2. Microwave for 20 to 30 seconds to warm dressing.
  3. Mix cabbage, apples (cored and diced), and green onions (sliced) in a bowl.
  4. Pour warm dressing over the cabbage mixture, toss to coat with dressing, cover and refrigerate for several hours.
  5. To serve chicken, place on top of salad.
Nutritional Information
  • Calories 220
  • Carbohydrates 12.5 g
  • Dietary Fiber 2.3 g
  • Protein 22 g
  • Fat 8.9 g
  • Saturated Fat 1.7 g
  • Sodium 113.6 mg
  • Potassium 369.1 mg
  • Calcium 46.3 mg
  • Phosphorus 172.9 mg