Wilson Disease requires careful dietary management to limit copper intake while ensuring balanced nutrition. If you’re looking for a fresh, delicious meal idea that aligns with these dietary needs, try this Lemon Herb Chicken with Creamy Rice & Roasted Vegetables—a flavorful, low-copper dish that’s both satisfying and nutritious.
Why This Dish Works for Wilson Disease
Managing Wilson Disease means avoiding high-copper foods like shellfish, nuts, chocolate, and certain vegetables. This dish focuses on lean proteins, dairy, and low-copper grains, making it a safe and tasty option.
Ingredients
For the Lemon Herb Chicken
– 2 boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp dried oregano
– 1 tsp garlic powder
– ½ tsp salt
– ½ tsp black pepper
For the Creamy Rice
– 1 cup white rice
– 2 cups milk (non-chocolate, low in copper)
– 1 tbsp butter
– ½ tsp salt
– ½ tsp dried thyme
For the Roasted Vegetables
– 1 cup broccoli florets (low in copper)
– 1 cup carrots (low in copper)
– 1 tbsp olive oil
– ½ tsp salt
– ½ tsp black pepper
Instructions
1. Prepare the Chicken:
– Preheat oven to 375°F (190°C).
– Mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
– Coat chicken breasts with the mixture and bake for 25–30 minutes until fully cooked.
2. Cook the Creamy Rice:
– In a saucepan, bring milk to a gentle simmer.
– Add rice, butter, salt, and thyme.
– Cook on low heat, stirring occasionally, until rice is tender and creamy.
3. Roast the Vegetables:
– Toss broccoli and carrots with olive oil, salt, and pepper.
– Spread on a baking sheet and roast at 375°F for 20 minutes.
4. Serve & Enjoy:
– Plate the creamy rice, top with lemon herb chicken, and serve with roasted vegetables.
Final Thoughts
This dish is nutrient-rich, flavorful, and safe for Wilson Disease patients. It provides essential proteins, healthy fats, and fiber while keeping copper intake low.
Until next time…Happy Parenting!
~ Momma Braga
