The American Diabetes Association (ADA) recommends that people consume poultry and fish, as opposed to red meats, most often as a source of protein. Keeping diabetes chicken recipes around the house can help you to accomplish this. Chicken, in particular, is a great source of protein. In fact, according to the World’s Healthiest Foods website, only 4 oz of chicken provides 67.6% of the daily value required for good health.
Although eating chicken, in general, is very good for your health, you must remember that eating the chicken with the skin doubles the amount of fat and saturated fat. So, before cooking chicken, it is best that it be skinned. It is also far healthier for chicken to be baked, not fried. This is why all of the following diabetes chicken recipes call for boneless/skinless chicken that is baked.
Diabetes Chicken Recipes to Try
Cajun-Style Chicken
Ingredients
- 2 lbs. boneless/skinless chicken breasts
- 2 tbsp. non-fat milk
- 2 tbsp. onion powder
- ½ tsp. dried thyme, crushed
- ¼ tsp. garlic salt
- 1/8 tsp. crushed red pepper
- 1/8 tsp. ground black pepper
- Cooking spray
Instructions
Begin by rinsing the chicken and patting it dry. Next, spray a large baking dish with nonstick cooking spray and arrange the chicken in the dish. Brush the chicken lightly with the milk. Now, using a small bowl mix together the spices and sprinkle them over the chicken. Bake this at 375 degrees F for 45 minutes or until the chicken is no longer pink in the middle.
Grilled Chicken Wraps
Ingredients
- 4 (5 oz) boneless/skinless chicken breasts
- 2 slices of sweet onion
- 4 6 in. pita bread rounds
- ¼ cup fresh mint, chopped
- 2 tbsp. fresh lemon juice
- 2 tsp. dried oregano, crushed
- Salt and pepper, to taste
- Cooking Spray
Instructions
Begin by lighting a grill and preheating the oven to 300 degrees F. Next, rinse the chicken breasts and pat them dry. Brush the chicken breasts on both sides with the lemon juice and then sprinkle on the oregano. Coat the grill lightly with cooking spray, arrange the chicken breasts and onion slices on top, and cook for 5 to 6 minutes on each side. Prod the chicken with a sharp knife; if the chicken juices run clear, it is done.
The onion slices should only take 3-4 minutes to cook, and should be cut into strips after they are finished cooking. Cut the chicken breasts into ½ in. strips as well. Warm the pita bread in the oven for a few minutes, until it is pliable. Place the chicken and onion strips in the center of each piece of bread. Now, sprinkle with the mint, roll each up before serving.
