Ginger Roasted Chicken with an Asian Slaw

Appropriate for CKD, Diabetes

Ginger Roasted Chicken

Serves 6
¾ Cup Per Serving


⅛ teaspoon Chinese five spice salt free
½ teaspoon Thai or Oriental salt-free seasoning
½ teaspoon lemon pepper salt-free seasoning
3 tablespoons pre-packaged ginger paste
¾ teaspoon minced garlic
1 tablespoon rice vinegar
¼ tablespoon sesame oil
3-8 oz. skinless chicken breast, cut in half

Asian Slaw:
4 cups shredded or diced green and red cabbage
1 red delicious apple cored and diced
1 green onion, sliced

¼ teaspoon dry mustard
1 teaspoon oriental or Thai salt-free seasoning
1 teaspoon lemon juice
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons vegetable oil
½ teaspoon sesame seed oil
1 teaspoon Dijon mustard


Mix Chinese five spice, Thai or oriental seasoning, lemon pepper, pre-packaged ginger paste, and rice vinegar into a paste. Place chicken breasts 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.

Mix all of the dressing ingredients together and microwave for 20 to 30 seconds to warm dressing. Mix cabbage, apples and green onions in a bowl. Pour warm dressing over the cabbage mixture, toss to coat with dressing, cover and refrigerate for several hours.

To serve chicken, place on top of salad.


Calories 204
Carbohydrates 8.4
Protein 27.2
Fat 6.5
Sodium 105.6
Potassium 452
Phosphorus 239.8