Diabetic Friendly Mediterranean Chicken
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Diabetic Friendly Mediterranean Chicken calories by ingredient
Introduction
This is a meal for two but of very small portions because I am diabetic and cannot handle too many carbs. It's incredibly flavorful and is actually quite filling because of the amount of fiber in this dish. It is purposely made with a small amount of pasta because I can easily go over my carbs for a meal by eating too much pasta. This is a meal for two but of very small portions because I am diabetic and cannot handle too many carbs. It's incredibly flavorful and is actually quite filling because of the amount of fiber in this dish. It is purposely made with a small amount of pasta because I can easily go over my carbs for a meal by eating too much pasta.Number of Servings: 2
Ingredients
-
3 ounces boneless skinless chicken breast cut into small pieces
2 tbsp diced onion
1/2 cup petite cut diced tomatoes
3 garlic cloves minced
1/2 cup zucchini
1/2 cup yellow squash
1 tbsp olive oil
2 oz feta cheese crumbles
1 tsp oregano
1 tsp basil
1 tbsp black olive slices
2 oz Ronzoni whole wheat spaghetti
salt/pepper to taste
Directions
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.
