Kidney Community Kitchen

Kidney Community Kitchen

Information and tools to help you manage your renal diet

Log in

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/oven-roasted-chicken-and-warm-mushroom-salad-with-watercress/

Oven Roasted Chicken and Warm Mushroom Salad with Watercress

Diet Type | | | Meal Type |

Leslie Cairns

Oven Roasted Chicken and Warm Mushroom Salad with Watercress

Nice for Lunch or Dinner.

Ingredients

2
chicken breasts
black pepper to taste
4 tbsp
olive oil
2 tbsp
balsamic vinegar
1/2 tsp
thyme
1 cup
assorted wild mushrooms
1/2 cup
shallots
4 cups
mixed greens (including watercress)

Directions

1. Season chicken with black pepper and thyme.
2. Drizzle with olive oil.
3. Bake at 350° F, until no longer pink inside.
4. Saute mushrooms and shallots in olive oil. Season with thyme and finish with balsamic vinegar.
5. Slice chicken and serve with warm mushrooms over a bed of greens.

Nutrient Analysis

  • Calories: 419 KCal
  • Protein: 23 g
  • Carbohydrates: 11 g
  • Fibre: 1 g
  • Total Fat: 28 g
  • Sodium: 65 mg
  • Phosphorus: 289 mg
  • Potassium: 789 mg

Leave a Reply

The material contained on this website does not constitute medical advice and is intended for informational purposes only. No one associated with The Kidney Foundation of Canada will answer medical questions via email. Please consult a health care professional for specific treatment recommendations.