Herb-Crusted Chicken for CKD and Dialyzed Patients.
This dish is a great option for those on a kidney-friendly diet, with herbs adding flavor without the need for salt or high-phosphorus ingredients.
Herb-Crusted Chicken
Difficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesIngredients
4 boneless, skinless chicken breasts (about 4 oz each)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 garlic clove, minced
¼ teaspoon black pepper
¼ cup unsalted panko breadcrumbs
1 tablespoon unsalted butter, melted
Directions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Marinate Chicken: In a small bowl, combine olive oil, lemon juice, thyme, rosemary, garlic, and black pepper. Rub the mixture evenly over the chicken breasts.
- Coat Chicken: In another bowl, mix the breadcrumbs with the melted butter. Press the breadcrumbs onto the tops of the chicken breasts to form a crust.
- Bake: Place the chicken breasts on a baking sheet lined with parchment paper. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the breadcrumb crust is golden brown.
Notes
- Nutritional Information (per serving):
Calories: 220 kcal
Protein: 28g
Carbohydrates: 6g
Fat: 9g
Sodium: 90mg
Potassium: 210mg
Phosphorus: 180mg
