Sweet, colorful, and quick recipe for kidney health.
Yields: 4 servings
Serving Size: 1 cup
Nutrition Facts (with 1 cup cooked rice):
- sodium 650 mg (medium)
- potassium 390 mg (medium)
- phosphorus 147 mg (low)
Ingredients
- 1½ pounds chicken tenderloins or boneless, skinless breasts cut into 2-inch pieces
- 1 large red bell pepper (for color), cut into 2-inch pieces
- 1 red onion, cut into ½-inch slices
- ½ cup low sodium teriyaki sauce
- 1 tablespoon honey
- 2 cups fresh or frozen pineapple chunks or canned (drained and rinsed)
- chopped scallions or parsley enough for garnish
Teriyaki glaze (optional)
- ¼ cup low sodium teriyaki sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 420°. Mist a baking sheet with nonstick oil spray and set aside. In a medium bowl combine chicken, bell pepper and onion.
- Add teriyaki sauce and honey, and toss so everything is well combined. Let marinate for 15 to 30 minutes.
- Spread mixture evenly on prepared baking sheet in one layer, adding pineapples and tossing gently to combine.
- Cook in oven for 15 to 18 minutes or until chicken is cooked through and the vegetables start to caramelize.
To make teriyaki glaze:
- In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons water and stir until the cornstarch is completely dissolved.
- Mix in ¼ cup teriyaki sauce and 1 tablespoon honey until you reach a smooth consistency.
- Microwave for 1 minute until the sauce is thick and bubbly (if it’s not thick enough, microwave for additional minute, stopping and stirring every 20 seconds to check on consistency).
- Drizzle over finished chicken. Garnish with optional scallions and fresh parsley.
Quick Tip: Serve over white rice or for extra fiber use cauliflower rice. For less carbs use large lettuce leaves for a wrap.
Recipe approved by Open Hand Registered Dietitian Nutritionists.
