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Community Health Charities of Florida - April 2011

Ginger Roasted Chicken with Asian Slaw

For people with chronic kidney disease at any stage, understanding how nutrition can affect their health is critical. Kidney health care professionals can help by providing important support and education about dietary requirements and modifications that could potentially slow the progression of kidney disease and improve overall health outcomes.

 

To try more recipes visit the National Kidney Foundation’s Kidney Kitchen

 

Ingredients:

 

Chicken

1/8 teaspoon Chinese salt-free five spice

1/2 teaspoon Thai or Oriental salt-free seasoning

1/2 teaspoon lemon pepper salt-free seasoning

3 tablespoons pre-packaged ginger paste

3/4 teaspoon minced garlic

1 tablespoon rice vinegar

1/4 tablespoon sesame oil

3-8 oz. skinless chicken breasts, cut in half

 

Asian Slaw

4 cups shredded or diced green and red cabbage

1 red delicious apple, cored and diced

1 green onion, sliced

 

Dressing

1/4 teaspoon dry mustard

1 teaspoon oriental or Thai salt-free seasoning

1 teaspoon lemon juice

1 tablespoon rice vinegar

1 teaspoon honey

2 tablespoons vegetable oil

1/2 teaspoon sesame seed oil

1 teaspoon Dijon mustard

 

Mix Chinese five spice, Thai or oriental seasoning, lemon pepper, pre-packaged ginger paste and rice vinegar into a paste. Place chicken breasts in a baking dish. Spread the ginger paste over the top of the chicken breasts and bake in a preheated 350°F oven for 45 to 55 minutes or until the chicken is cooked completely without becoming dry. Drizzle sesame oil over top of chicken before serving.

 

Mix all of the dressing ingredients together and microwave for 20 to 30 seconds to warm dressing. Mix cabbage, apples and green onions in a bowl. Pour warm dressing over the cabbage mixture, toss to coat with dressing, cover and refrigerate for several hours.

 

To serve chicken, place on top of salad.

 

Serves 6 (3/4 Cup Per Serving)

 

Nutrition Analysis:

Calories 204

Carbohydrates 8.4

Protein 27.2

Fat 6.5

Sodium 105.6

Potassium 452

Phosphorus 239.8

 

Source: National Kidney Foundation



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