Print 
Portions:
6
Serving
Size:
3 ounces chicken plus 2/3 cup cooked rice
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
Ingredients
- 4 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Mrs. Dash® herb seasoning blend
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 teaspoons water
- 1/2 cups all-purpose white flour
- 2 tablespoons olive oil
- 4 medium lemons
- 2 tablespoons minced parsley for garnish
Preparation
-
Prepare rice according to package directions, omitting salt.
-
Cut one lemon into 6 wedges to use as garnish. Cut the other 4 lemons in half.
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Cut chicken into finger-like slices; season with Mrs. Dash® herb seasoning, salt and pepper.
-
In a medium bowl beat the egg and water until combined.
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Dip chicken in eggs and then in flour. Make sure you cover both sides with flour.
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Heat olive oil in a non-stick frying pan.
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Sauté chicken in the pan until golden brown on both sides. If desired, sauté with lemon wedges for flavor and garnish. Be careful not to over cook chicken.
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Squeeze the 6 lemon halves onto chicken throughout sautéing.
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Right before removing chicken from pan, squeeze last drops of lemon juice onto chicken.
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Take chicken out of pan. Blot excess oil from chicken with paper towels to keep it crispy.
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Divide chicken into 6 servings and place each serving on top of 2/3 cup of white rice.
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Garnish chicken and rice with lemon wedges and fresh parsley.
Helpful hints
- If desired, omit salt and pepper and increase Mrs. Dash® herb seasoning to 2 teaspoons.
- When removing chicken from frying pan, remove any lemon seeds that may have dropped onto the chicken pieces.
- If desired, juice the lemon halves and sprinkle the juice over chicken while sautéing.
- Use any type of plain white rice. If desired, add an extra tablespoon of parsley to rice after cooking.
- Weight of chicken portion includes breading; yield is approximately 2 ounces chicken. Adjust portion to match your meal plan based on your protein needs.
Submitted by: Recipe created by Phyllis, mother-in-law of ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitian Dee in Nevada.
Nutrients per serving
Calories 316
Protein 22 g
Carbohydrates 39 g
Fat 8 g
Cholesterol 82 mg
Sodium 144 mg
Potassium 234 mg
Phosphorus 201 mg
Calcium 28 mg
Fiber 0.8 g
Kidney and kidney diabetic food choices
- 2-1/2Ìý³¾±ð²¹³Ù
- 2-1/2Ìý²õ³Ù²¹°ù³¦³ó
Carbohydrate choices
2-1/2
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