Healthy & Special Diets > Recipes for Specific Health Conditions > Recipes for Kidney Disease > Fluid-Restricted Meal Plans

Kidney-Friendly Chicken and Rice with Vegetables

A balanced and low-fluid chicken and rice recipe packed with kidney-friendly vegetables. Ideal for individuals managing kidney disease and adhering to fluid-restricted diets. This recipe focuses on minimizing fluid intake while providing essential nutrients and flavor.

Prep Time
10 minutes
Cook Time
20 minutes
Servings
1
Ingredients
  • 4 oz, cooked, diced Boneless, Skinless Chicken Breast
  • 1/2 cup Cooked White Rice
  • 1/4 cup, chopped Green Beans
  • 1/4 cup, diced Carrots
  • 1 tablespoon, finely diced Onion
  • 1 teaspoon Olive Oil
  • 1/4 cup Low-Sodium Chicken Broth
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Dried Thyme
  • to taste (use sparingly) Salt
  • to taste Black Pepper

Preparing the Vegetables

Steam or lightly boil the chopped green beans and diced carrots until they are tender-crisp. Ensure they are not overcooked, which can leach out nutrients. Drain well to minimize excess fluid.

Sautéing the Aromatics

In a small skillet, heat olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 3 minutes. This step enhances the flavor of the dish.

Combining the Ingredients

In the same skillet, add the cooked diced chicken, steamed green beans, carrots, and cooked white rice. Stir gently to combine all ingredients evenly.

Adding Flavor

Pour in the low-sodium chicken broth. Add garlic powder and dried thyme. Stir well to distribute the seasonings evenly. The broth provides moisture and flavor without adding excessive fluid.

Simmering

Reduce the heat to low, cover the skillet, and let the mixture simmer for about 5-7 minutes. This allows the flavors to meld together and ensures the dish is heated through. Stir occasionally to prevent sticking.

Seasoning and Serving

Season the chicken and rice mixture with salt (use sparingly) and black pepper to taste. Be mindful of sodium intake. Serve warm. Garnish with fresh parsley if desired.

Nutrition Facts Estimated per Serving

Calories: Approximately 250-300 kcal Protein: 25-30g Fat: 5-8g Carbohydrates: 20-25g Sodium: Varies depending on the ingredients used. Aim for low-sodium ingredients to minimize sodium intake. Potassium: Present in vegetables; monitor intake based on individual dietary recommendations.

Other Important Considerations for Nutrition

Portion Control: Adhere to the recommended serving size to manage fluid and nutrient intake. Sodium Management: Choose low-sodium chicken broth and use salt sparingly. Monitor sodium content of all ingredients. Potassium Levels: Green beans and carrots contain potassium. Monitor your potassium levels and adjust intake accordingly, based on your doctor's advice. Protein Intake: Ensure adequate protein intake while adhering to dietary restrictions. Chicken is a good source of protein. Individual Needs: This recipe is a guideline. Consult with a registered dietitian or healthcare provider for personalized dietary recommendations based on your specific medical condition and needs.

← Homemade Heart-Healthy Trail Mix Low Sodium Lemon Herb Baked Chicken and Vegetables →

FAQ

  • Can I use brown rice instead of white rice?

    Yes, you can use brown rice, but be aware that it contains slightly more potassium and phosphorus than white rice. Consider your individual dietary needs and consult with your healthcare provider or dietitian.
  • Can I use different vegetables?

    Yes, but select vegetables that are kidney-friendly and lower in potassium. Cauliflower, cabbage, and bell peppers are good options. Monitor portion sizes and nutrient content.
  • How can I reduce the sodium content further?

    Use fresh herbs and spices instead of salt for flavoring. Avoid processed or pre-seasoned ingredients. Rinse canned vegetables thoroughly before use.