Comforting baked chicken with cabbage and rice, lower in sodium and full of familiar Black American flavors.
Diet preference: Dairy-free
Cuisine type: Black African American
Ingredients
Yield:
Yield
4
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 small head green cabbage, chopped
- ½ medium onion, sliced
- 2 cups cooked white rice
- ½ cup low sodium chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
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Directions
Nutritional Information Prep: 15 min, Cook: 40 min, Total: 55 min
- Preheat oven to 400°F. Lightly grease a baking dish.
- Rub chicken with olive oil, garlic powder, onion powder, paprika, thyme, and black pepper.
- Place chicken in the baking dish and bake for 35 to 40 minutes, or until cooked through.
- While the chicken bakes, add cabbage, onion, and broth to a large skillet.
- Cover and cook over medium heat for 12 to 15 minutes until tender.
- Stir in lemon juice and parsley.
- Warm the rice if needed.
- Serve chicken over rice with cabbage on the side.
Additional Instructions
Use skinless chicken to lower saturated fat. This recipe reflects the guidance to season with herbs and spices instead of seasoning salts and to use cabbage as a kidney-friendlier vegetable option.
Serving size: 1 Cup
- Calories: 361 kcal
- Carbohydrates: 38.6 g
- Dietary Fiber: 6.2 g
- Total Sugars: 8.2 g
- Protein: 25.5 g
- Fat: 12.1 g
- Saturated Fat: 2.9 g
- Sodium: 128 mg
- Potassium: 734 mg
- Calcium: 126 mg
- Phosphorus: 310 mg
