Rosemary Pan-Seared Chicken with Leached Green Beans
Thin chicken breast cutlets seared with fresh rosemary and black pepper, served alongside boiled tender green beans and white rice.
Boiling green beans in plenty of water leaches excess potassium, making this vegetable completely safe even for strict electrolyte targets.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Bring a pot of water to a boil. Add the green beans and boil for 6 to 7 minutes until tender. Drain and discard cooking water.
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Heat olive oil in a skillet over medium-high heat. Add chicken cutlets seasoned with rosemary and black pepper.
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Cook for 4 to 5 minutes per side until internal temperature reaches 165 degrees Fahrenheit.
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In the last minute of cooking, toss the drained green beans into the skillet around the chicken and squeeze fresh lemon juice over everything.
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Serve each cutlet with 1/2 cup of rice and 3/4 cup of green beans.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Discarding vegetable boiling water is one of the most powerful and simple techniques in renal nutrition to control blood potassium levels.
Stage Adaptation: Safe for Stages 1 through 4.