From: DaVita renal dietitian Kathy from California
Diet - CKD, Dialysis, Diabetes
Portions: 6
Serving size: 3 ounces
2 tsp olive oil
1 whole chicken
1/2 tsp Kosher salt
Pepper to taste
2 whole fresh garlic heads
2 large sprigs fresh rosemary
1 lime
1. Preheat oven to 375 degrees F.
2. Add olive oil to skillet and begin heating.
3. Rinse chicken inside and out and pat dry.
4. Sprinkle chicken with salt and pepper, inside and out.
5. Place 1 whole garlic head and 2 sprigs of rosemary inside chicken.
6. Add chicken to skillet and brown on all sides.
7. After browning, squeeze the juice of the lime over chicken and
place uncovered skillet with chicken into oven.
8. During cooking, periodically spoon juices over chicken.
9. Check after 1 hour and 30 minutes. To test for doneness, pierce
chicken at thickest part of thigh; juices should be clear.
Portions: 6
Serving size: 3 ounces
Nutrition per Serving:
246 Calories, 18g Fat, 65mg Cholesterol, 21g Protein,
0g Carbs, 0g Fiber, 240mg Sodium, 190mg Potassium,
155mg Phosphorus, 15mg Calcium
Renal and Renal Diabetic Food Choices: 3 meat
Carbohydrate Choices: 0
Helpful Hints
* Divide extras into single portions and refrigerate or freeze for
a quick heat and eat serving later.
* Make Chicken Noodle Soup or Cool `n' Crunchy Chicken Salad from
leftovers. (Recipes Below)
* Adjust chicken portion if you are on a low protein diet.
~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~
-->Chicken Noodle Soup - 11g Carbs, 0.7g Fiber
DietType - CKD, Dialysis, Diabetes
From: DaVita dietitian Sara from California.
Portions: 4
Serving size: 1 cup
1-1/2 cups homemade chicken stock
1 cup water
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup chicken, cooked and shredded
1/4 cup carrot, diced small
2 ounces egg noodles, uncooked
1. Pour chicken stock and water into a slow cooker set on high-heat
setting.
2. Season with poultry seasoning, pepper and salt.
3. Add chicken and carrots.
4. Add egg noodles to soup.
5. Cook on high-heat setting for 20 to 25 minutes or until noodles
are cooked.
Portions: 4
Serving size: 1 cup
Nutrition per Serving:
141 Calories, 4g Fat, 49mg Cholesterol, 15g Protein,
11g Carbs, 0.7g Fiber, 191mg Sodium, 135mg Potassium,
104mg Phosphorus, 16mg Calcium
Renal and Renal Diabetic Food Choices: 2 meat, 1 starch
Carbohydrate Choices: 1
Helpful Hints - -
* Do not overcook or noodles will be mushy.
* Fettuccine noodles work well in this recipe as a substitute for
egg noodles.
* Omit salt if using commercially- prepared broth or stock that
contains more than 140 mg sodium per cup.
* Cook a whole chicken in a slow cooker to make stock and provide
some of the chicken for this recipe.
(See Slow Cooker Whole Chicken recipe on DaVita.com.)
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-->Cool `n' Crunchy Chicken Salad - 2g Carbs, .2mg Fiber
Diet - CKD, Dialysis, Diabetes
From: DaVita dietitian Deb from Illinois
Portions: 6
Serving size: 1/2 cup
2 cups cooked chicken, diced or shredded
1 large hard boiled egg, chopped
2 Tbsp onion, diced
1/4 cup celery, diced
1/4 cup low-fat mayonnaise
1 tsp fresh lemon juice
1/3 tsp sugar
Black pepper to taste
1. Dice or shred chicken.
2. Chop egg, onion and celery. Place in a large bowl.
3. Add mayonnaise, lemon juice, sugar and black pepper. Stir
all ingredients together.
4. Cover and chill overnight or at least 2 hours before serving.
5. If desired, serve on bread, roll, croissant or pita bread
with green leaf lettuce.
Portions: 6
Serving size: 1/2 cup
Nutrition per Serving:
127 Calories, 6g Fat, 75mg Cholesterol, 16g Protein, 95mg Sodium,
136mg Potassium, 122mg Phosphorus, 14mg Calcium, 2g Carbs, .2mg Fiber
Renal and renal diabetic food choices: 2 meat, 1 fat
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