Diabetic Friendly Mediterranean Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 ounces boneless skinless chicken breast cut into small pieces2 tbsp diced onion1/2 cup petite cut diced tomatoes3 garlic cloves minced1/2 cup zucchini1/2 cup yellow squash1 tbsp olive oil2 oz feta cheese crumbles1 tsp oregano1 tsp basil1 tbsp black olive slices2 oz Ronzoni whole wheat spaghettisalt/pepper to taste
This dish makes two small portioned but very filling dishes.
In a medium pan on med high heat saute onions and garlic in the olive oil for about 5 minutes until onions are transparent and the garlic just starts to get golden brown.
Add the chicken and cook for 10-15 minutes or until center is no longer pink and the outside of chicken starts to brown. Season with salt and/or pepper and add the dried oregano and basil.
In a medium sized pot boil the pasta according to the directions on the package.
Once chicken is cooked add the zucchini, squash and the black olives. Sweat them in the pan for just a few minutes and then add the tomatoes and about 1/4 cup of water. Bring it to a boil then reduce to a simmer.
Serve over the pasta and sprinkle with crumbled feta.
Number of Servings: 2
Recipe submitted by SparkPeople user PENELOPECAT.
In a medium pan on med high heat saute onions and garlic in the olive oil for about 5 minutes until onions are transparent and the garlic just starts to get golden brown.
Add the chicken and cook for 10-15 minutes or until center is no longer pink and the outside of chicken starts to brown. Season with salt and/or pepper and add the dried oregano and basil.
In a medium sized pot boil the pasta according to the directions on the package.
Once chicken is cooked add the zucchini, squash and the black olives. Sweat them in the pan for just a few minutes and then add the tomatoes and about 1/4 cup of water. Bring it to a boil then reduce to a simmer.
Serve over the pasta and sprinkle with crumbled feta.
Number of Servings: 2
Recipe submitted by SparkPeople user PENELOPECAT.
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 15.7 g
- Cholesterol: 55.2 mg
- Sodium: 666.1 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 6.2 g
- Protein: 18.2 g