Spring Herb Chicken

Organ and tissue transplantation and donationDiet and nutritionKidney transplantationDiet and meal planningGluten-free dietCKD diet
Spring Herb Chicken with fresh herbs and a lemon marinade. Ideal for CKD Stage 1, 2, and diabetes-friendly diets. Perfect for lunch or dinner.
Meal TypeDinner, Lunch, Main course 
DietsDairy free, Low potassium, Low sodium, Nut free, Vegetarian, High protein 
Ingredients
Yield:
serves 10
  • 1 cup chopped fresh parsley
  • 1 tbsp chopped shallots
  • 4 oz lemonade
  • 3 pound skinless chicken breasts
  • 6 teaspoon fresh thyme
  • 2 teaspoon garlic
  • 3 tablespoon canola oil
  • 4 tablespoon Rosemary (Fresh)
Spring Herb Chicken
Directions
Prep: 3 hr, Cook: 30 min, Total: 3 hr 30 min
  1. Mix all of the ingredients in a re-sealable plastic bag.
  2. Marinade the chicken for several hours or overnight in the refrigerator.
  3. Remove chicken from the marinade and brush off any thyme sprigs.
  4. Save the marinade. Place the chicken on a medium-low grill.
  5. Cook the chicken until the internal temperature is 165 F.
  6. Place the cooked chicken on a plate, cover with foil and let rest 5 minutes.
  7. While the chicken is resting, place the marinade in a sauce pan and simmer it for 5 minutes.
  8. Cut the chicken breasts into thirds.
  9. Strain the marinade and pour the cooked marinade over the chicken right before serving.
  10. Garnish on the side with fresh sprigs of Rosemary and thyme.
Nutritional Information
  • Calories 282
  • Carbohydrates 2.5 g
  • Dietary Fiber 0.4 g
  • Protein 42.4 g
  • Fat 10.3 g
  • Saturated Fat 2.1 g
  • Sodium 109 mg
  • Potassium 386 mg
  • Calcium 35 mg
  • Phosphorus 300 mg