Enjoy this delicious, kidney healthy ginger roasted chicken with Asian slaw.

Serves 6.


  • 1 teaspoon Honey
  • 1 teaspoon Lemon Juice – Fresh
  • 3/4 teaspoon Garlic
  • 1 teaspoon Mustard – Dijon
  • 1 large (3-1/4″ dia) Red Delicious Apples
  • 1/4 teaspoon Dry Mustard
  • 1/8 teaspoon Five-Spice Powder
  • 1 large Spring Onions Or Scallions
  • 3 tablespoon Raw Ginger Root
  • 2 tablespoon Vegetable Oil
  • 1 gram Salt-Free Lemon Pepper Seasoning Blend
  • 1 gram Salt Free Oriental Seasoning
  • 1 1/2 pound Boneless, Skinless Chicken Breasts
  • 2 cup, shredded Cabbage – Red
  • 2 cup, shredded Cabbage – Green
  • 1/2 teaspoon Sesame Oil
  • 1/4 teaspoon Sesame Oil
  • 1 tablespoon Unseasoned Rice Wine Vinegar
  • 1 tablespoon Unseasoned Rice Wine Vinegar



Mix Chinese five spice, Thai or oriental seasoning (about 0.5 tsp), lemon pepper (about 0.5 tsp), pre-packaged ginger paste, and rice vinegar into a paste. Place chicken breasts (3 breasts and cut in half) in an oil baking dish. Spread the ginger paste over the top of the chicken breasts and bake in a preheated 350°F oven for 45 to 55 minutes or until the chicken is cooked completely without becoming dry. Drizzle sesame oil over top of chicken before serving.

Slaw & Dressing:

Mix dry mustard, 2 grams (about 1 tsp) oriental seasoning, lemon juice, 1 tbsp rice vinegar, honey, vegetable oil, 0.16 tbsp sesame oil and dijon mustard together and microwave for 20 to 30 seconds to warm dressing. Mix cabbage, apples (cored and diced) and green onions (sliced) in a bowl. Pour warm dressing over the cabbage mixture, toss to coat with dressing, cover and refrigerate for several hours.

Serve by placing chicken on top of slaw salad.

This kidney healthy recipe is provided by the National Kidney Foundation.


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