Serves 6 (Serving Size ~70 grams or ½ breast)

Ingredients:
454g (1lb) of chicken breasts (boneless and skinless
4 tbsp all purpose flour
4 tsp sesame oil
¾ medium red onion, sliced
1 ½ tsp dried thyme
½ tsp low sodium soy sauce
½ cup low sodium (or no salt) chicken stock
2 tsp balsamic vinegar
1 tbsp maple syrup
1 tsp brown sugar
½ cup water

1. Preheat the oven to 177°C/350°F
2. Cut chicken breasts into 8 pieces and dust with flour
3. Heat 2 tsp of sesame oil in a sauté pan over medium heat. Brown chicken and place into a baking dish.
4. Add 2 more tsp of sesame oil to the pan. Sauté onions until translucent.
5. Add remaining ingredients into the pan and bring to a boil.
6. Transfer the stock from the pan into the baking dish with the chicken. Bake in the oven for 20-30mins or until the chicken is cooked through and broth has reduced by half.

Serve with your favorite side dishes such as brown rice and cooked asparagus.
Chicken thighs can be substituted for chicken breast if desired

Nutrition Facts (per 1 serving):
Calories: 121 Kcal
Protein: 14 g
Carbohydrate: 7 g
Potassium: 228 mg
Phosphorus: 193 mg
Sodium: 212 mg
Recipe courtesy of The Kidney CARE cookbook, Kidney Care Network International.