Dialysis Herb Crusted Chicken Recipe
Dialysis Herb Crusted Chicken Recipe for Renal Patients Overview
The chicken is juicy, flavorful with the herb blend, and the accompanying veggies and brown rice make it a fresh, healthy and very flavorful meal. This dialysis herb crusted chicken recipe is accompanied by brown rice cooked in a rice cooker, but you can also prepare brown rice over a stovetop.
This low phosphorus dialysis herb crusted chicken recipe is written with the following dialysis requirements in mind: Low phosphorous, low potassium, low sodium, high protein, limiting in liquids.
Equipment needed for this Dialysis Herb Crusted Chicken Recipe for Renal Patients:
Skillet
Spoon or spatula
Knife
Cutting Board
Ingredients for this Dialysis Herb Crusted Chicken Recipe for Renal Patients:
Ingredients for this Dialysis Herb Crusted Chicken Recipe
Chicken – 8oz raw (will reduce when cooked)
Broccoli – 1 florette (5oz after removing stems)
Cauliflower – 1 florette (5oz after removing stems). riced cauliflower is a great alternative.
Carrot – 1 large minced
Brown Rice – 1 cup cooked
Salt – 1tsp or 5ml
Italian seasoning* – 1tsp or 5ml (Oregano, marjoram, thyme, basil, rosemary, sage).
Cooking Instructions for this Dialysis Herb Crusted Chicken Recipe for Renal Patients:
First, flatten the chicken breast either by hammering with a tenderizing mallet, or by butterflying with a sharp knife.
Heat a large skillet (medium heat) with the olive oil in it.
Season the chicken on both sides and place in the hot skillet. Cook the chicken for 4-5 minutes each side. Keep the heat low enough so that the chicken cooks all the way through and gets some nice color on the outside. Make sure the chicken is cooked all the way through by piercing it with a knife tip and pulling it open a bit to see if there is any pink.
Dialysis Herb Crusted Chicken Recipe
When the chicken is cooked just right, remove it from the pan, to your cutting board but wait to slice it right before serving.
Slice the chicken
In the same skillet, put in the cauliflower, broccoli and a bit more olive oil, sauté on high heat for a few minutes. Add the brown rice and sauté until the rice is hot.
Pan Searing Veggies
When the chicken is done, remove it from the pan. Then add the cooked brown rice into the same skillet, using the chicken juices and oil in the pan to flavor the rice. Sauté until hot and serve with the chicken and veggies.
You have an option here. You can serve the rice & veggies and place the sliced chicken on top, OR you can put the sliced chicken back in the skillet with the veggies and cook it all for another minute or 2 to get the chicken hot again. Be careful not to dry the chicken out by doing this.
Alternatively to preparing this dialysis chicken recipe, allow us to treat you to ready made dialysis meals delivered to your door.
Common Questions About this Dialysis Herb Crusted Chicken Recipe for Renal Patients:
Who is this dialysis herb crusted chicken for? This meal is made for renal patients currently receiving dialysis.
What are the benefits of this dialysis herb crusted chicken recipe? This ready made dialysis meal is crafted by nephrologists and chefs. It is made with whole ingredients that are low in sodium, phosphorus, and potassium. At the same time this dialysis recipe is high in protein – which is great for anemic patients. This dialysis herb crusted chicken recipe also limits fluids.
What can I expect by eating specialty crafted dialysis recipes? Our dialysis recipes including this dialysis herb crusted chicken recipe are made to help weight loss (for those that need to be eligible for a kidney transplant), and improve your dialysis blood panel by reducing the phosphorus and potassium you ingest.
Preparing this recipe for dialysis: Aim for 1g of protein for every 1 kg (2.2lbs) of ideal body weight.
Preparing this recipe for pre-dialysis: Aim for 0.8g of protein for every 1 kg (2.2lbs) of ideal body weight.
If you do not have time to cook renal friendly meals we are here to help. You can stop progression of your chronic kidney disease and mitigate risks with healthy premade renal friendly meals delivered.
After graduating from LeCordon Bleu at the top of his class Chef Randy dove head-first into a culinary career working in many top-tier restaurants including the Golden 1 Center Arena as a lead cook. He later owned and operated a mobile woodfired pizza concept where he championed whole and natural ingredients. Chef Randy is passionate about healthy food and developing relationships with local providers for true farm-to-fork food production.