✅ Why It’s Diabetes-Friendly

  • Lean protein helps steady blood sugar
  • Non-starchy vegetables add fiber with minimal carbs
  • Healthy fats improve fullness and glucose response
  • No added sugars or processed sauces

📝 Ingredients (Serves 3–4)

  • 1½ lbs boneless, skinless chicken breast (or thighs), cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3–4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or Italian seasoning)
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup mushrooms, sliced
  • Optional: ½ teaspoon red pepper flakes
  • Optional garnish: fresh parsley, squeeze of lemon

👩‍🍳 Instructions

  1. Season chicken with oregano, thyme, paprika, salt, and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  3. Cook chicken 5–7 minutes until browned and cooked through. Remove and set aside.
  4. Add remaining olive oil to the skillet. Sauté garlic 30 seconds.
  5. Add vegetables and cook 5–6 minutes until tender-crisp.
  6. Return chicken to skillet and toss to combine.
  7. Finish with lemon juice and fresh parsley if desired.

Serve hot.

📊 Estimated Nutrition (Per Serving – 4 servings)

  • Calories: ~320
  • Protein: 35–40g
  • Net Carbs: 7–9g
  • Fiber: 3–4g
  • Fat: 16g

🍽 Serving Options

  • Enjoy as is for a low-carb meal
  • Serve over cauliflower rice
  • Pair with a small portion (½ cup) of quinoa or brown rice if additional carbs fit your plan

🔄 Easy Variations

  • Swap chicken for shrimp (reduce cook time)
  • Add spinach at the end for extra fiber
  • Sprinkle with feta or parmesan for extra flavor
  • Add sliced avocado before serving for healthy fats

If you’d like, I can also turn this into:

  • A Mediterranean-style version
  • A meal-prep version for the week
  • Or a slow cooker adaptation