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Citrus-Infused Grilled Chicken - Bright and Flavorful Delight

This citrus-infused grilled chicken is a delightful blend of zesty lemon and lime flavors, making for a refreshing and vibrant dish. It's perfect for a light dinner or lunch, and its kidney-friendly profile makes it a great choice for those managing their health.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 cup fresh orange juice freshly squeezed for best flavor
  • 1 tablespoon lime juice freshly squeezed
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon black pepper to taste
Chicken
  • 4 boneless skinless chicken breasts chicken breasts about 6 oz each

Method
 

Preparation
  1. In a bowl, whisk together the orange juice, lime juice, minced garlic, thyme, and black pepper. This will be your marinade.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (up to 2 hours) to enhance the flavors.
  3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the leftover marinade.
  4. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
  5. Let the chicken rest for a few minutes before slicing. Serve with a side of steamed vegetables or a fresh salad.

Notes

Renal Diet Tips: Using fresh citrus juices instead of bottled can help minimize sodium and additives. Always ensure that the chicken is skinless to keep the fat content in check, which is beneficial for heart health as well.
This dish can be stored in the refrigerator for up to 3 days. Consider pairing it with low-potassium vegetables like green beans or zucchini for a balanced meal. Always consult with your healthcare provider or dietitian for personalized dietary advice.