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Tag: gluten-free

  • Thanksgiving Green Beans with Cranberries and Hazelnuts

    Thanksgiving Green Beans with Cranberries and Hazelnuts

    How to Make Thanksgiving Green Beans with Cranberries and Hazelnuts

    Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole. If you can’t find hazelnuts, sliced almonds, walnuts, or pecans work just as well.

    This recipe is part of our Diabetes-Friendly Thanksgiving Meal Plan and has been modified to make 10 servings. The original recipe makes 16 servings and can be found here.


    10 min prep time


    3 min cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine the oil, nuts, cranberries, salt and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
    2. Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Vegetarian
    Vegan
    Sides
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      85mg
      2%

    Ingredients

    fresh green beans (trimmed)
    1 1/4 lbs

    olive oil
    2 tsp

    chopped hazelnuts
    2 1/2 tbsp

    dried cranberries
    2 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    zest of 1 lemon
    1

  • Seasonal Baked Whitefish Pouch

    Seasonal Baked Whitefish Pouch

    How to Make Seasonal Baked Whitefish Pouch

    Foil or parchment pouches are an easy way to make perfectly cooked and seasoned fish with vegetables. By sealing the edges of the pouches, you’ll seal in all of the moistness. The result—lots of savory sauciness in the pouch after cooking, with no clean up! Serve the steamy fish and vegetables over farro or brown rice, or sop up this flavorful sauce with a whole-grain roll. Complete your meal with a crisp side salad, too.


    12 min prep time


    18 min cook time


    4servings


    1 pouch

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. Cut a sheet of parchment paper or aluminum foil into 4 (12-inch) square pieces.

    2. Top the right half of each square with, in order: 1 cup vegetables, 1½ tsp oil, a dash (about 1/ 16 tsp) of salt, 1 fish fillet, 1 Tbsp shallot, 1 tsp lemon juice, ¼ tsp herbs, and a dash of salt.

    3. Fold the left side of each square over the ingredients. Seal the edges well. Place on a baking sheet. Bake for 18 minutes, until the vegetables are tender and the fish is flaky, with an internal temperature of at least 145° F.

    4. Let the fish stand for about 5 minutes, then carefully open the pouches and serve, in or out of the pouch.

    Low Carb
    One Pot
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pouch


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      25g

    • Potassium
      860mg
      18%

    Ingredients

    bite-size nonstarchy vegetables, such as broccoli, peppers, yellow squash, and zucchini
    4 cup

    extra virgin olive oil (divided)
    6 tsp

    sea salt (divided)
    1/2 tsp

    white fish such as halibut or cod (divided into 4 (4-oz) fillets)
    16 oz

    shallot (finely chopped, divided)
    1 whole

    lemon juice (divided)
    4 tsp

    dried herbs, such as rosemary or oregano
    1 tsp

  • Pecan-Crusted Chicken Breast

    Pecan-Crusted Chicken Breast

    How to Make Pecan-Crusted Chicken Breast

    This chicken dish takes just 8 minutes of prep time, 20 minutes in the oven, and voila! The result is actually impressive enough to serve for a special occasion but comforting enough to pair with your comfy clothes. You’ll enjoy the homestyle crunchiness from the pecans along with a hint of natural sweetness and spiciness. Serve it with a harvest salad and sweet potato fries.

     


    8 min prep time


    20 min cook time


    4servings


    1 breast (about 5 oz)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. Prep a large rimmed baking sheet. For easier cleanup and less sticking, line with parchment paper (optional).

    2. Place the pecans in a food processor. Pulse until they look like breadcrumbs. Transfer to a rimmed plate.

    3. Place the chicken on the baking sheet. In a small bowl, stir together the applesauce and mustard. Spoon the applesauce-mustard mixture on top of each breast, spreading it evenly with the back of the spoon. 

    4. Firmly press the applesauce-mustard side of each chicken breast into the pecans. Place the chicken back on the baking sheet, pecan-crusted side up. 

    5. Sprinkle any remaining pecans on the chicken; press to adhere. Sprinkle with salt.

    6. Bake for about 20 minutes, or until the chicken reaches an internal temperature of 165° F. Divide among four dinner plates and serve.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    American
    Easy Pantry Recipes
    Main Dish
    Gluten-Free
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 breast (about 5 oz)


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      40g

    • Potassium
      632mg
      13%

    Ingredients

    pecan pieces
    1/2 cup

    boneless, skinless chicken breasts
    4 (6-oz) breasts

    unsweetened applesauce
    3 tbsp

    spicy brown mustard
    1 tbsp

    sea salt
    1/4 tsp

  • Ronaldo’s Apple Pie

    Ronaldo’s Apple Pie

    How to Make Ronaldo’s Apple Pie

    This “apple pie” recipe from Chef Ronaldo Linares ditches the buttery crust without sacrificing any of the flavor of a classic apple pie.


    10 min prep time


    1 hr cook time


    3servings


    1 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. Core the apples, making sure to leave the bottoms intact. Cut off the top of
      each apple, about 1/4 inch from the top.
    3. In a medium bowl, combine 2 tablespoons lime juice and 2 cups water. Soak
      the apples in the water for about 5 minutes to prevent browning.
    4. In another bowl, add almond butter, cinnamon, nutmeg, vanilla extract,
      remaining lime juice, and pumpkin spice. Mix together.
    5. Remove apples from water and pat dry. Stuff each apple with 1 tablespoon
      almond butter mixture. Once all apples are stuffed, place them in a deep
      baking dish. Add about 1/2 inch water to the baking dish, and make sure
      apples are upright in the water. (The water keeps the apples from drying out.)
      Bake for 1 hour. While the apples bake, keep an eye on the water level; add
      more water if needed.
    6. Once apples are fork tender, remove from baking dish and serve.
    Fiber Focused
    Vegetarian
    Vegan
    Gluten-Free
    Dessert
    Cooking for 1 or 2
    Budget Friendly
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    Nutrition facts

    3 Servings



    • Serving Size

      1 apple


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      40g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        28g

    • Protein
      4g

    • Potassium
      390mg
      8%

    Ingredients

    apples such as Gala or Fuji
    3

    lime juice (divided)
    2 tbsp plus 1/2 tsp

    almond butter
    3 tbsp

    ground cinnamon
    1/8 tsp

    ground nutmeg
    1/8 tsp

    vanilla extract
    1/8 tsp

    pumpkin pie spice
    1/8 tsp

  • Instant Pot Chicken Curry Salad

    Instant Pot Chicken Curry Salad

    How to Make Instant Pot Chicken Curry Salad

    Steaming chicken breast in an Instant Pot creates moist, tender chicken that you can use in any dish. In this recipe, the chicken tops a vibrant salad of greens, edamame, and asparagus (which are also steamed in the Instant Pot) mixed with a curry-yogurt dressing. This recipe is perfect for meal prepping—you can prepare everything over the weekend and pack it up in individual containers for grab-and-go lunches all week.

    Find more diabetes-friendly Instant Pot recipes here.


    12 min prep time


    23 min cook time


    4servings


    1/2 cup chicken with 1 1/2 cups greens

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the chicken with the cumin and black pepper. Place the water in the multicooker pot. Arrange the chicken in the steamer basket.
    2. Seal the lid and close the valve. Select Manual and cook for 6 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release.
    3. When the pressure cooker valve drops, carefully remove the lid. Remove the chicken and place it on a cutting board. Let sit for 5 minutes before slicing or chopping, according to preference.
    4. In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.
    5. Place the asparagus and edamame in the steamer basket. Seal the lid, close the valve, and press the Cancel button. Select Manual and cook for 1 minute. Use a quick pressure release.
    6. When the valve drops, carefully remove the lid and transfer the asparagus mixture to a colander. Run under cold water to stop the cooking process; drain well.
    7. Place equal amounts of the kale mix on each of 4 dinner plates. Top with the asparagus mixture.
    8. Add the chicken and the onion to the yogurt dressing, and toss until well coated. Spoon equal amounts of the curried chicken on top of each plate of veggies. (Alternatively, place the chicken on the veggies, drizzle with dressing, and top with the onion.) Sprinkle with cilantro.
    Veggie Rich
    Fiber Focused
    Salads
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup chicken with 1 1/2 cups greens


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g

    • Protein
      26g

    • Potassium
      660mg
      14%

    Ingredients

    boneless, skinless chicken breasts
    12 oz

    ground cumin
    1 tsp

    black pepper
    1/4 tsp

    water
    2 cup

    2% plain Greek yogurt
    1/4 cup

    light mayonnaise
    1/4 cup

    sugar
    1 tbsp

    curry powder
    1 1/2 tsp

    salt
    1/2 tsp

    asparagus cut into 1-inch pieces
    2 cup

    fresh or frozen shelled edamame
    1 cup

    baby kale mix
    4 cup

    chopped red onion
    1/2 cup

    chopped cilantro or green onion
    1/4 cup

  • Instant Pot Vegetarian Thai Mushroom Soup

    Instant Pot Vegetarian Thai Mushroom Soup

    How to Make Instant Pot Vegetarian Thai Mushroom Soup

    Instead of ordering takeout, make a healthier version of this classic Thai soup at home in your Instant Pot! This vegan soup gets it’s rich creaminess from coconut milk. It’s also loaded with vegetables to make a hearty soup perfect for a light lunch or dinner. Best of all, the Instant Pot speeds up the cooking time, so it’s ready in less than 30 minutes, but tastes like it’s been cooking all day!

    Find more diabetes-friendly Instant Pot recipes here.

     

     


    10 min prep time


    16 mintues cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the mushrooms, frozen vegetables, chickpeas, tomatoes, water, sriracha, and cumin in the multicooker pot.
    2. Seal the lid and close the valve. Select Manual and cook for 8 minutes. Use a quick pressure release.
    3. When the valve drops, carefully remove the lid and stir in the remaining ingredients. Let sit for 5 minutes to allow the flavors to blend. Serve warm.
    Veggie Rich
    Fiber Focused
    Asian
    Vegan
    Soup
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Dinner
    Budget Friendly
    Easy Pantry Recipes
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        4.8g

        24%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        13g

    • Protein
      12g

    • Potassium
      930mg
      20%

    Ingredients

    sliced mushrooms, preferably cremini (baby bella)
    8 oz

    frozen pepper-and-onion blend
    2 cup

    no-salt-added chickpeas (rinsed and drained)
    1 (15-oz) can

    no-salt-added diced tomatoes
    1 (14.5-oz) can

    water
    1/2 cup

    sriracha
    1 tbsp

    ground cumin
    1/2 tsp

    lite coconut milk
    1 1/2 cup

    chopped fresh cilantro
    1/2 cup

    sugar
    1 tbsp

    grated fresh ginger
    1 tbsp

    salt
    1/2 tsp

  • Instant Pot Lentils and Poached Eggs

    Instant Pot Lentils and Poached Eggs

    How to Make Instant Pot Lentils and Poached Eggs

    Zesty lentils pair beautifully with a creamy poached egg in this dish that is great anytime of day! Enjoy it in the morning for a high-fiber, high-protein breakfast that will leave you full until lunchtime. For an even quicker and easier meal, make the lentils ahead of time. You can poach the eggs in the Instant Pot in the time it takes to reheat the lentils in the microwave!

    Find more diabetes-friendly Instant Pot recipes here.


    13 min prep time


    19 min cook time


    4servings


    3/4 cup lentil mixture with 1 egg

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the lentils, bay leaves, and 2 cups of the water in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
    2. Meanwhile, in a small bowl, whisk together the oil, parsley, lemon zest and juice, and 1/4 tsp of the salt. Set aside.
    3. Coat 4 (6-oz) ramekins with cooking spray and crack 1 egg into each ramekin. Set aside.
    4. Use a quick pressure release. When the valve drops, carefully remove the lid and drain the lentils, (discarding the lentil water and 2 bay leaves). Return the lentils to the Instant Pot with the spinach and 1/4 tsp of the salt. Toss until the spinach is just wilted and divide it between 4 soup bowls. Cover to keep warm.
    5. Add 1 cup of water to the pot, add a trivet and 3 ramekins. Stack the 4th ramekin on top of the other ramekins. Seal the lid, close the valve, press the Cancel button, and reset the Manual/Pressure Cook button to 1 minute.
    6. Use a natural pressure release for 1 minute, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the ramekins and drain off any excess water that may have accumulated while cooking. Carefully run a knife around outer edges of each egg to release from the ramekin easily.
    7. Spoon equal amounts of the oil mixture on top of each serving of lentils and top with the eggs. Sprinkle with black pepper.
    Fiber Focused
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    One Pot
    Vegetarian
    Easy Pantry Recipes
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup lentil mixture with 1 egg


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        2g

    • Protein
      16g

    • Potassium
      590mg
      13%

    Ingredients

    dried green or brown lentils (rinsed and drained)
    3/4 cup

    bay leaves
    2

    water (divided)
    3 cup

    olive oil
    3 tbsp

    grated zest and juice of 1 lemon
    1

    finely chopped fresh parsley
    1 tbsp

    salt (divided)
    1/2 tsp

    nonstick cooking spray
    1

    eggs
    4

    baby spinach
    4 cup

    black pepper
    1/4 tsp

  • Beef Sancocho

    Beef Sancocho

    How to Make Beef Sancocho

    My grandparents would make sancocho over an open fire in their backyard; the wood smoke added so much flavor to the dish. Sancocho comes from the verb sancochar, which means to parboil. It is a very hearty soup common in all of Latin America, made of stewing hen, beef, and innards and served for lunch. Don’t worry; you don’t have to start a fire to make this version!

    Receta en Español: Sancocho Carne de Res

    To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks. 


    20 min prep time


    2 hr cook time


    6servings


    1 1/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a nonstick Dutch oven or large nonstick saucepot over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 5 minutes. Add the onion, bell pepper, cubanelle, celery, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
    2. Add the broth, tomato sauce, adobo seasoning, salt, and bay leaves; bring to a boil. Reduce the heat to medium low. Cover and simmer until the meat is just tender, about 1 hour.
    3. Add the yucca, plantain, chayote squash, and tomato and cook, stirring occasionally, until the meat and vegetables are fork-tender, about 40 minutes.
    4. Remove from the heat. Remove and discard the bay leaves; stir in the cilantro.
    Mexican/Southwestern
    Latin American
    Soup
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/3 cups


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      40g

      15%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      12g

    • Potassium
      720mg
      15%

    Ingredients

    olive oil
    2 tsp

    lean top round beef (cut into 1-inch chunks)
    1/2 lbs

    onion (chopped)
    1

    green bell pepper (chopped)
    1

    cubanelle or anaheim pepper (chopped)
    1

    celery (chopped)
    2 stalks

    garlic (chopped)
    3 clove

    unsalted beef broth
    32 oz

    no-salt-added tomato sauce
    1/4 cup

    Adobo seasoning
    1 tbsp

    salt
    1/2 tsp

    bay leaves
    3

    fresh or frozen yucca (thawed and cut into 2-inch pieces)
    3/4 lb (about 2 cups)

    green plantain (peeled and cut into 1-inch pieces)
    1

    chayote squash (peeled and cut into 2-inch cubes)
    1

    tomato (chopped)
    1

    chopped fresh cilantro
    1 cup

  • Cucumber Guacamole

    Cucumber Guacamole

    How to Make Cucumber Guacamole

    Who doesn’t love a great guac? While avocados are so good for us and we can enjoy them on a daily basis, minding the serving size is key. Whenever I make guacamole, I try to complement the avocado with a vegetable to bulk it up and reduce the amount of avocado in the recipe. Cucumber is great because it is refreshing and does not alter the flavor. Zucchini would be great too. Serve with sliced radishes or jicama instead of tortilla chips for a low carb snack or appetizer.


    10 min prep time


    6servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Coarsely mash the avocado in a medium bowl. Add the tomato, cucumber, cilantro, lime juice, vinegar, jalapeño, and salt until well mixed. Serve with sliced radishes for dipping, if desired.
    Low Sodium
    Low Carb
    Latin American
    Mexican/Southwestern
    Appetizers
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
    Vegan
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      210mg
      4%

    Ingredients

    Hass avocado (pitted and cubed)
    1

    tomato (diced)
    1

    English (seedless) cucumber (finely chopped)
    1/2 (about 4 oz)

    chopped fresh cilantro
    2 tbsp

    lime juice
    1 tbsp

    white wine vinegar
    1 tbsp

    jalapeño pepper (minced)
    1/2

    salt
    1/4 tsp

  • Tarragon Herbed Chicken and Mushrooms

    Tarragon Herbed Chicken and Mushrooms

    How to Make Tarragon Herbed Chicken and Mushrooms

    A favorite of French cuisine, tarragon adds a fragrant, licorice-like flavor to chicken. If tarragon isn’t your thing, try this recipe with another herb like basil, cilantro, or dill. You can also sub dried herbs for fresh: sub 1 teaspoon dried herb for each tablespoon of fresh herb. You can buy thin-cut chicken breast cutlets in the store, or buy whole chicken breast and cut them in half to make cutlets that are about 1/2-inch thick. Pair this chicken with Easy Half-Mashed Potatoes with Cauliflower for a diabetes-friendly meal with less carbs, but all the comfort!

    Double Up: Cook double the chicken in this recipe and use the leftovers for Easy Chicken Paninis later in the week!

     


    10 min prep time


    10 min cook time


    4servings


    4 oz chicken with 1/3 cup herbed mushrooms

    Print Recipe >

    Step-By-Step Instructions:

    1. Coarsely chop the tarragon, parsley, and mushrooms together in a food processor or by hand. Set aside.

    2. Coat a large nonstick skillets with olive oil spray, and heat over medium-high heat.

    3. Brown the chicken breasts for 4 minutes on each side, or until a meat thermometer inserted into the chicken reads 165° F. Remove the chicken from the pan. (if doubling the chicken, cook in two pans; set aside half of the chicken to cool, then store in a tightly sealed container in the fridge for up to 3 days.)

    4. Divide the chicken between 4 dinner plates and sprinkle with the salt and pepper.

    5. Add the olive oil to the pan along with the garlic and chopped herbs and mushrooms. Toss to warm through, about 1 minute. Spoon over the plated chicken. Serve with an additional vegetable or whole grain side dish.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken with 1/3 cup herbed mushrooms


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      36g

    • Potassium
      420mg
      9%

    Ingredients

    fresh tarragon
    3 tbsp

    fresh parsley
    3/4 cup

    sliced baby portabello mushrooms
    3/4 cup

    boneless, skinless chicken breast cutlets
    1 1/2 lbs

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    garlic (crushed)
    1 clove