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Herb-Infused Baked Chicken with Steamed Asparagus

This herb-infused baked chicken is succulent and aromatic, bringing a delightful taste of fresh herbs to your table. Paired with steamed asparagus, it creates a nourishing meal that is perfect for those looking to maintain kidney 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
  

For the Chicken
  • 4 pieces skinless chicken breasts no salt added
  • 2 tablespoons olive oil extra virgin preferred
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 teaspoon black pepper
For the Asparagus
  • 1 pound fresh asparagus trimmed
  • 1 tablespoon olive oil for drizzling
  • 1/4 teaspoon black pepper

Method
 

Chicken Preparation
  1. Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, oregano, thyme, minced garlic, lemon juice, and black pepper. Coat the chicken breasts in this mixture and place them in a baking dish.
  2. Bake the chicken for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).
Asparagus Preparation
  1. While the chicken is baking, bring a pot of water to a boil. Add the asparagus and steam for about 4-5 minutes until tender but still vibrant green. Remove from heat and drizzle with olive oil and black pepper.

Notes

Renal Diet Tips: Using fresh herbs and garlic enhances flavor without adding sodium. Make sure to choose skinless chicken breasts to keep fat content lower, and avoid processed marinades which may contain phosphates.
This dish can be stored in the refrigerator for up to 3 days. To reheat, use the oven or microwave until heated through. Pairing this meal with a side of white rice can help balance potassium levels while providing a satisfying base.