RENAL Chicken Thighs, Sweet Potato & Spinach Bowl

● Chicken Thighs

● Parboiled Brown rice (dry)

● Sweet potatoes (diced)

● Frozen chopped spinach

● Yellow onions (diced)

● Celery washed & diced

● Garlic powder

● Paprika

● Vegetable oil

● Low-sodium vegetable broth

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.