Kidney-friendly lunch recipes

Mexican salad with black beans, corn,tomatoes,lettuce and pepper on wooden table

Grilled chicken sandwich

Makes 2 servings | Prep: 5 min | Cook: 20 min

Ingredients

  • 8 oz boneless, skinless chicken breasts
  • A pinch of salt
  • 4 slices whole wheat bread
  • 2 Tbsp mayonnaise
  • 2 slices tomato
  • 2 lettuce leaves

Preparation

  • Season chicken with salt and pepper. Grill chicken, 5-10 minutes on each side, until done. Slice chicken into thin slices. Leftover chicken works great here, too!
  • Build each sandwich using half of the cooked chicken, 2 slices of bread, 1 tablespoon mayo, 1 tomato slice, and 1 lettuce leaf.

Nutrition

Serving size: 1 sandwich

Calories: 480 | total fat: 18 g | saturated fat: 4 g | sodium: 583 mg | cholesterol: 102 mg | total carbs: 33 g | fiber: 5 g | sugars: 4 g | protein: 45 g | potassium: 582 mg

Southwest corn & black bean salad

Makes 6 servings | Prep: 10 min | Cook: 0 min

Ingredients

  • 3 Tbsp olive oil
  • 2 Tbsp white vinegar
  • 1 lime, juiced
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp pepper
  • 1 dash salt
  • 2 heads romaine lettuce, chopped
  • 2 cups frozen corn kernels, thawed
  • 1 can low-sodium black beans, rinsed
  • 1 cup grape tomatoes, halved
  • ½ red onion, chopped
  • ½ cup fresh cilantro, chopped

Preparation

  • Whisk oil, vinegar, lime juice, spices, salt, and pepper together.
  • In a large bowl, combine remaining ingredients. Pour dressing over vegetables and toss to coat.

Nutrition

Serving size: 2 cups

Calories: 255 | total fat: 8 g | saturated fat: 1 g | sodium: 59 mg | cholesterol: 0 mg | total carbs: 39 g | fiber: 14 g | sugars: 6 g | protein: 10 g | potassium: 1,039 mg*

*Potassium may need to be limited based on your lab values. Substitute bell pepper for tomato to lower potassium.

Pita zucchini pizza

Makes 1 serving | Prep: 5 min | Cook: 10 min

Ingredients

  • 1 6-inch whole wheat pita bread
  • 1 tsp olive oil
  • 1 clove garlic, chopped
  • ⅓ cup mozzarella cheese, shredded
  • ¼ zucchini, thinly sliced
  • 8 slices red onion, thinly sliced
  • Dash dried oregano (optional)
  • Dash crushed red pepper flakes (optional)

Preparation

  • Preheat the oven to high broil. 
  • Brush one side of pita bread with olive oil. Sprinkle it with garlic. Place pita on a baking sheet and broil for 2-3 minutes, until you can smell the garlic.
  • Remove “pizza” from the oven. Top with mozzarella, zucchini, and red onion. 
  • Return pizza to the oven and continue to broil 3-4 minutes, until cheese is melted and veggies are slightly charred.
  • Sprinkle with oregano and red pepper flakes if desired.

Nutrition 

Serving size: 1 pizza

Calories: 324 | total fat: 15 g | saturated fat: 7 g | sodium: 507 mg | cholesterol: 33 mg | total carbs: 36 g | fiber: 4 g | sugars: 3 g | protein: 15 g | potassium: 267 mg

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This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.