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Israeli Spice Chicken

Posted Sep 12 2008 11:50pm

Adapted from Rachael Ray's "30 Minute Meals 2." I've decreased the salt in the spice rub to make it more renal friendly. I can certainly tell when I've had too much sodium, because then my dialysis treatment won't remove all the fluid that it should. This recipe is a great example of how herbs and spices are the dialysis patient's best friend for making food appealing. Don't save this rub just for chicken; it's good on any meat, any way you prepare it.

4 boneless, skinless chicken breasts, split to make 8 pieces
Extra-virgin olive oil
4 tablespoons Israeli Spice Rub

Israeli Spice Rub, for Meat and Fish
1 1/2 tablespoons sweet paprika
1 1/2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon Kosher salt

Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with spice blend. Let stand 10 minutes.

Preheat grill pan or large nonstick skillet to medium-high. Grill chicken 6 or 7 minutes on each side or until juices run clear. Serve with a salad and green vegetable.

Makes 4 servings.

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