Chicken Thighs, Sweet Potato & Spinach Bowl (BASIC)
$8.00
BASIC = for regular diets, pregnancy, heart care, diabetes
Lower Sodium: <700mg (<2300 mg/day)
Heart Friendly: Fiber >3-5g, Sugar limited, Sodium <810mg
Diabetes: CHO<65g, Sodium <810mg
Quantity
Ingredients (100 portions):
● Chicken Thighs: 40 lb (640oz)
● Parboiled Brown rice (dry): 11 lb (176 oz)
● Sweet potatoes (diced): 15 lb (240 oz)
● Frozen chopped spinach: 15 lb (240 oz)
● Yellow onions (diced): 10 lb (160 oz)
● Celery washed & diced: 10 lb (160 oz)
● Garlic powder: 1⁄2 cup
● Paprika: 1⁄4 cup
● Vegetable oil: 2 cups (16 oz)
● Low-sodium chicken broth: 2.75 gallons (352 oz)
2-item meal (bowl)
Chicken thighs, sweet potatoes, spinach, onions,
celery + Rice
Serving portion:
135 g (4.8 oz) chicken thighs
[181 g (6.4 oz) x .75 d/t shrinkage]
244 g sweet potatoes, spinach, onions, celery
[or 379 g chicken + sweet potatoes, spinach,
onions, celery]
138 g cooked rice (0.9 C.) assuming 155g ckd/C.
[50 g uncooked x 2.75=138g ckd]
563 g total raw ingredients
Diabetes Na<810mg CHO<65g
Renal Na<700mg K <833mg P <300mg
Instructions:
1. Heat tilt skillet; add half of the oil and sear the chicken thighs until cooked through
remove and set aside
2. In the same tilt skillet add remaining oil, cook celery, onions, spinach, sweet potatoes,
granulated garlic, and paprika. Cook until the sweet potato is cooked through.
3. Cook rice according to directions. Portion with rice first the chicken and then top with
the vegetables.