NATIONAL SITE|CONTACT US|MEDIA
HMatW Newsletter
Today's HeadlinesHealth Awareness NewsHealth Awareness DaysRecipe for Healthy LivingFaces of Community Health CharitiesArchivesCurrent Issue |
Ginger Roasted Chicken with Asian Slaw
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 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 Recipes Archives
|