Baked Chicken with Rice Stuffing Diabetic and Kidney Recipe

This baked chicken recipe is delicious and can be a part of the kidney diet.

Ingredients

4-pound whole roasting chicken

2/3 cups parboiled rice, uncooked

1 tbsp Worcesteshire Sauce

1 tbsp olive oil

1 tsp black pepper

1/2 cup green bell pepper

2 scallions, chopped

1 cup pineapple chunks, drained

1/4 cup pineapple juice

Preheat oven to 350.

Rinse chicken and remove giblets from inside cavity. Pat dry with paper towl and rub chicken with oil.

In a medium bowl combine rice, Worcestshire Sauce, olive oil, black pepper, bell pepper, scallions, pineapple and pineapple juice. Spoon mixture into cavity of chicken to stuff.

Place chicken breast side up in a roasting pan or Dutch oven. Cook incovered for 1-1/2 hours or until internal temperature reaches 180-185. Rice stuffing should reach at least 165. Let chicken rest 10-15 minutes,

Spoon rice stuffing from chicken cavity and place on a serving platter. Cut chicken into pieces, add to platter and serve.

Nutrition per serving 4 ounces chicken and 1/3 cup rice:

323 calories

28 grams protein

11 grams carbohydrate

17 grams fat

86 mg cholesterol

118 mg sodium

344 mg potassium

220 mg phosphorus

23 mg calcium

0.8 grams fiber