Healthy & Special Diets > Recipes for Specific Health Conditions > Recipes for Kidney Disease > Sodium-Controlled Dinner Recipes

Low Sodium Lemon Herb Baked Chicken and Vegetables

A delicious and healthy low-sodium dinner recipe perfect for individuals with kidney disease. This recipe features tender chicken baked with a medley of colorful vegetables, infused with bright lemon and aromatic herbs. It's easy to prepare and packed with flavor.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 4 Boneless, skinless chicken breasts
  • 1 lb Red potatoes, quartered
  • 1 cup Carrots, sliced
  • 1 cup Broccoli florets
  • 1 Yellow bell pepper, chopped
  • 1 Lemon, juiced and zested
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 1/4 teaspoon Garlic powder
  • to taste Black pepper
  • 2 tablespoons Fresh parsley, chopped (for garnish)

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet or roasting pan.

Combine Ingredients

In a large bowl, toss the red potatoes, carrots, broccoli, and bell pepper with olive oil, lemon zest, thyme, rosemary, garlic powder, and black pepper. Ensure the vegetables are evenly coated.

Arrange and Bake

Arrange the vegetables in a single layer on the prepared baking sheet. Place the chicken breasts on top of the vegetables. Drizzle the lemon juice over the chicken and vegetables.

Baking Time

Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).

Serve

Garnish with fresh parsley before serving. Serve immediately.

Nutrition Facts Estimated per Serving (approx. 250g)

Calories: 350, Protein: 35g, Carbohydrates: 25g, Fat: 12g, Sodium: approximately 80mg (depending on the specific ingredients and pepper). This recipe is naturally low in sodium. Be sure to use fresh or low-sodium ingredients.

Other Important Considerations for Nutrition

Always consult with your doctor or a registered dietitian for personalized dietary advice, especially when managing kidney disease. Monitor your portion sizes and choose fresh, low-sodium ingredients whenever possible. Consider limiting potassium intake as well, depending on individual needs.

← Kidney-Friendly Chicken and Rice with Vegetables Low Sodium Turkey and Vegetable Stir-Fry →

FAQ

  • Can I use other vegetables in this recipe?

    Yes, you can substitute other low-potassium vegetables like cauliflower, green beans, or zucchini. Adjust cooking time as needed.
  • How can I reduce the sodium content further?

    Ensure all ingredients are fresh and unprocessed. Avoid using any added salt. Focus on using herbs and spices for flavor.
  • Can I prepare this recipe ahead of time?

    You can chop the vegetables ahead of time, but it's best to cook the chicken fresh to ensure the best texture.