Chicken Teriyaki Pita Sandwich
Diet types:
- CKD non-dialysis
- Dialysis
- Diabetes
Recipe submitted by DaVita dietitian Jessica from California.
Portions: 4
Serving size: 1 pita sandwich
Ingredients
Preparation
Place chicken into a zip-top bag. Add 5 teaspoons teriyaki sauce and marinate in refrigerator for 3 to 4 hours.
In medium frying pan heat 1 tablespoon oil and cook chicken thoroughly until no pink remains.
Meanwhile, in a small frying pan, sauté onion in 1 tablespoon olive oil.
While chicken and onion are cooking, combine mayonnaise, scallions and 2 teaspoons Kikkoman® Less Sodium Teriyaki Sauce. Put mixture aside.
Cut each cooked chicken breast into several strips.
Take pita halves and coat inside with mayonnaise mixture. Fill pita with several chicken pieces; top with sautéed onion, lettuce and tomatoes.
Renal and renal diabetic food choices
- 2 meat
- 2 starch
- 1 vegetable, medium potassium
- 1 fat
Carbohydrate choices
2
Helpful hints
- One average-size raw, boneless, skinless chicken breast weighs approximately 4 ounces. Flatten breasts for more even cooking.
- Use one pita per serving, if smaller pitas are substituted for the larger ones.
- Even though tomato is a high-potassium vegetable, the 2 tablespoons per serving is small enough that potassium for the recipe is still acceptable for a low-potassium diet.
- If you need extra calories, use regular mayonnaise instead of reduced fat. Besides providing more calories, sodium content is lower.
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What's everyone saying?
1 Comment | Average User Rating:
says:
I made this for the second time tonight It is really delicious and goes together pretty fast. I found marinading the chicken for about 5 hours and taking the bag out of the refrigerator and roll the chicken around helps. I doubled the mayonnaise mixture. My husband really likes this, it would be great to make for company for a lunch.
Jul. 12, 2010, 5:05 PM - Inappropriate review?