Chicken Thighs with Broccoli & Fried Rice (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 (for 100):
● Boneless chicken thighs: 50 lbs (800 oz)
● Frozen broccoli florets: 20 lbs (320 oz)
● Carrots (diced): 10 lbs (160 oz)
● Onion (diced): 10 lbs (160 oz)
● Parboiled Brown rice (dry): 14 lbs (224 oz)
● Paprika: 1/2 cup
● Vegetable oil: 3 cups
● Low-sodium chicken broth: 3.5 gallons (448 oz)
● Granulated Garlic: 1⁄2 cup
● Black pepper: 1⁄4 cup
2-item meal
Chicken thighs, pepper, carrots & onion
+ Rice
Serving portion:
170 g (6 oz) chicken thighs
[227 g (8 oz) x .75 d/t shrinkage]
204 g broccoli, carrots, onions, sauce
[or 374 g chicken + pepper, carrots, onions, sauce]
176 g cooked rice (1.6 C.) assuming 155g ckd/C.
[64 g uncooked x 2.75=176 g ckd]
607 g total raw ingredients
Diabetes Na<810mg CHO<65g
Renal Na<700mg K <833mg P <300mg
Instructions:
1. Cook par boiled rice according to the box instructions with 1 cup of the oil and
granulated garlic. Cool.
2. Meanwhile, add remaining oil to a tilt skillet and sauté the chicken with the paprika, black
pepper, carrots, and onions for 15 minutes.
3. Add the low sodium chicken broth and cook for 15 minutes
4. Add broccoli and cook for another 15 minutes.
5. Portion all components into containers. Cool rapidly.