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