Spring Herb Chicken

Appropriate for:

10 servings



Mix all of the ingredients in a re-sealable plastic bag. Marinade the chicken for several hours or overnight in the refrigerator. Remove chicken from the marinade and brush off any thyme sprigs. Save the marinade. Place the chicken on a medium-low grill. Cook the chicken until the internal temperature is 165 F. Place the cooked chicken on a plate, cover with foil and let rest 5 minutes. While the chicken is resting, place the marinade in a sauce pan and simmer it for 5 minutes. Cut the chicken breasts into thirds. Strain the marinade and pour the cooked marinade over the chicken right before serving. Garnish on the side with fresh sprigs of Rosemary and thyme.


Calories 208
total fat 8.3 g
saturated fat 1.4 g
monounsaturated fat 3.6 g
polyunsaturated fat 2.2 g
cholesterol 95 mg
calcium 21 mg
sodium 106 mg
phosphorus 239 mg
potassium 331 mg
total carbohydrates 2.5 g
dietary fiber 0.1 g
sugar 1.7 g
protein 29 g

This recipe was submitted by CKD patient Chef Duane Sunwold.