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Patient Resources Diet & Nutrition Recipe

Healthy Chicken Nuggets


Medical

5 hrs 40mins                       5 nuggets per serving

Appropriate for

diabetes

CKD Stage 1, 2

CKD Stage 3, 4

dialysis & CKD Stage 5

transplant

 

 

Diets

halal

low-calorie

low-carb

low-cholesterol

low-fat

low-phosphorus

low-potassium

low-protein

low-sodium

 

Ingredients

pounds chicken breast, cut into 1.5 by 1-inch nuggets

16-oz container low-sodium, low-fat, Greek yogurt

1cup all-purpose white flour

1egg, whisked

1cup crushed wheat cornflakes or no-salt added corn chips

½cup lemon juice

¼teaspoon dried dill

¼teaspoon dried celery seed


¼teaspoon salt-free garlic powder

¼teaspoon dried lemon peel

¼teaspoon freshly ground black pepper

-Olive oil spray

 

Directions

 

Prep

40mins

Cook

5 hrs

Total

5 hrs 40mins

 

In a plastic container, mix the chicken with yogurt and lemon. Use your hands to rub all the ingredients together so that the chicken is completely covered in the yogurt, lemon marinade. Then cover the container and place it in the fridge overnight, or a minimum of four hours.

When you're ready to get baking, preheat oven to 400 degrees F.

Take the chicken out of the fridge and let it come to room temperature. While it warms up, prepare your breading station. In three separate bowls place the following -- Bowl 1: flour; Bowl 2: whisked egg; Bowl 3: crushed cornflake breadcrumbs mixed with spices (dill to black pepper).

Place an oven-safe cooling rack on a baking sheet, or if you don't have one, just cover a baking sheet with parchment paper. Then, start breading your chicken by dipping each strip or nugget into the flour, then dredging it in the egg, and finally rolling it in the cornflake crumbs. Place the nugget on the cooling rack and continue with the others until all are breaded. Give all the nuggets a quick spray of olive oil and place it into the oven until brown and crispy, 15 to 20 minutes. Serve warm.

 

Nutritional information

Calories 145                                            Saturated Fat 0.6 g                                                Calcium 36.2 mg

Carbohydrates 17 g                                 Sodium 62.3 mg                                     Phosphorus 120.3 mg

Dietary Fiber 0.7 g                                  Potassium 149.3 mg

Protein 13.6 g

Fat 2.3 g


Note: All Recipes from National Kidney Foundation.


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