Facts and Figures
|
| Serving Size |
1 |
| Preparation Time |
5 minutes |
| Cooking Time |
12-15 minutes |
| Key Nutritional Value |
Energy 629 kcal/2609kJ
Protein 40.4g
Fat 50.6g
Sodium 7.2mmol
Potassium 18.1mmol
Phosphorus 12.0mmol
|
Ingredients
|
| Chicken breast with skin |
1 x 8oz/225g |
| Saffron |
large pinch/4g |
| Fresh rosemary |
1 tsp |
| Freshly ground black pepper |
pinch/2g |
| Olive oil |
2 tsp/10ml |
Instructions
|
Sprinkle the chicken breast with rosemary and saffron.
Gently pan fry in olive oil until cooked. The meat is cooked when it is firm to the touch and the juices run clear.
To serve, you can sprinkle some more saffron onto the chicken breast.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you. |
