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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.
Ingredients
- 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)
Image
![Spring Herb Chicken Spring Herb Chicken](/sites/default/files/styles/large/public/spring_herb_chicken.jpg?itok=p6mTIg6K)
Directions
Nutritional Information Prep: 3 hr, Cook: 30 min, Total: 3 hr 30 min
- Mix all of the ingredients in a re-sealable plastic bag.
- Marinade the chicken for several hours or overnight in the refrigerator.
- Remove chicken from the marinade and brush off any thyme sprigs.
- Save the marinade. Place the chicken on a medium-low grill.
- Cook the chicken until the internal temperature is 165 F.
- Place the cooked chicken on a plate, cover with foil and let rest 5 minutes.
- While the chicken is resting, place the marinade in a sauce pan and simmer it for 5 minutes.
- Cut the chicken breasts into thirds.
- Strain the marinade and pour the cooked marinade over the chicken right before serving.
- Garnish on the side with fresh sprigs of Rosemary and thyme.
- 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