The Super Diabetes Site

Author: god

  • Low Carb Chicken and Zucchini Casserole

    Low Carb Chicken and Zucchini Casserole

    How to Make Low Carb Chicken and Zucchini Casserole

    This delicious Low-Carb Chicken and Zucchini Casserole combines cooked chicken, fresh zucchini, and a luscious creaminess. With rich and satisfying flavors, it’s an easy choice for a weeknight family dinner. This diabetes-friendly recipe will fulfill your craving for cheesy goodness without compromising on your blood glucose (blood sugar) management plan.


    10 min prep time


    50 min cook time


    6servings


    1 ½ cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 375 degrees F (190 degrees C).

    2. Grease a 9×13 baking dish with cooking spray or butter. Arrange a layer of sliced zucchinis at the bottom of the dish, slightly overlapping. Sprinkle a portion of the sliced onions over the zucchinis. Sprinkle a bit of the grated cheese over the onions. Repeat the layers until all zucchinis, onions, and half of the cheese are used. 

    3. Sprinkle the cooked chicken evenly over the layered zucchinis and cheese. 

    4. In a small saucepan, add olive oil over medium heat. Stir in the half and half, coriander, salt, and pepper. Heat the mixture until it’s warmed through. 

    5. Pour the cream mixture evenly over the layered zucchinis, onions, cheese, and chicken. Sprinkle the remaining cheese on top. 

    6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. 

    7. Remove the foil and continue baking for an additional 15–20 minutes, or until the zucchinis are tender, the chicken is heated through, and the cheese is melted and golden. Let the casserole rest for a few minutes before serving. 

    Low Carb
    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 ½ cups


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      15g

    • Potassium
      602mg
      13%

    Ingredients

    Butter Flavored Cooking Spray (for greasing the baking dish)
    1 whole

    zucchini (thinly sliced)
    4 med

    onion(s) (thinly sliced)
    1 small

    reduced fat mozzarella cheese (grated)
    3/4 cup

    boneless, skinless chicken breasts (cooked and shredded)
    8 oz

    fat-free half-and-half
    1 cup

    ground coriander
    1/2 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    2 tsp

  • Ginger-Infused Oatmeal

    Ginger-Infused Oatmeal

    How to Make Ginger-Infused Oatmeal

    Start your day with a satisfying Ginger-Infused Oatmeal, a delightful breakfast that’s diabetes-friendly and filling. Creamy oatmeal, gently infused with the warmth of ginger, offers a comforting and slightly spicy twist to your morning routine. It’s packed with chia seeds for an added boost of fiber and heat-healthy omega-3 fatty acids. Top it off with a vibrant medley of fresh berries that provide a burst of natural sweetness and antioxidants. Sprinkle with chopped walnuts for a satisfying crunch and an extra dose of heart-healthy goodness.


    5 min prep time


    15 min cook time


    4servings


    1/2 cup oatmeal + ¼ cup berries

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    Step-By-Step Instructions:

    1. In a medium saucepan, bring milk to a gentle simmer.

    2. Stir in the oats, brown sugar substitute, grated ginger, chia seeds, cinnamon, and vanilla.

    3. Cook the mixture over medium heat, stirring occasionally, until the oats are creamy and the liquid is absorbed (about 5–7 minutes).

    4. Serve the oatmeal in bowls, topped with fresh berries and walnuts.

    Comfort Food
    American
    Vegetarian
    One Pot
    Cooking for 1 or 2
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup oatmeal + ¼ cup berries


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      8g

    • Potassium
      361mg
      8%

    Ingredients

    old-fashioned rolled oats
    1 cup

    skim milk
    2 cup

    brown sugar substitute
    2 tsp

    fresh ginger (grated)
    1 tbsp

    chia seeds
    1 tbsp

    ground cinnamon
    1/4 tsp

    vanilla extract
    1/4 tsp

    raspberries
    1/2 cup

    blueberries
    1/2 cup

    walnuts (chopped)
    2 tbsp

  • Curried Chickpea Stew with Roasted Vegetables

    Curried Chickpea Stew with Roasted Vegetables

    How to Make Curried Chickpea Stew with Roasted Vegetables

    Get ready to savor a cozy bowl of veggie-filled goodness with this diabetes-friendly vegan chickpea stew. Bursting with flavor and roasted veggies, it’s like a hug for your taste buds and your health.  


    20 min prep time


    30 min cook time


    4servings


    2 cups

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    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

    2. In a large bowl, toss the sweet potato, red bell pepper, and cauliflower florets with 1/8 tsp salt, 1/4 tsp pepper, and 1 tsp of olive oil. 

    3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes until they are tender and slightly caramelized. 

    4. In a large pot or Dutch oven, heat remaining olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent. 

    5. Add the curry powder, turmeric, 1/4 tsp salt, and 1/4 tsp pepper to the pot. Stir well to coat the onions and garlic with the spices. 

    6. Pour in the diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir to combine. Add the rinsed chickpeas to the pot and stir everything together. Bring the mixture to a boil. 

    7. Reduce the heat to low and let the stew simmer uncovered for about 15–20 minutes, allowing the flavors to meld together. Stir occasionally. 

    8. Remove the roasted vegetables from the oven and add them to the pot. Stir gently to incorporate them into the stew. Serve the curried chickpea stew in bowls, garnished with fresh cilantro. 

    Fiber Focused
    Mediterranean
    Indian
    Asian
    Soup
    Vegetarian
    Vegan
    One Pot
    Main Dish
    Gluten-Free
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      549mg
      12%

    Ingredients

    sweet potatoes (peeled and diced, for the roasted veggies)
    1 cup

    red bell pepper (diced, for the roasted veggies)
    1 whole

    cauliflower florets (for the roasted veggies)
    1 cup

    olive oil (divided)
    2 tsp

    salt (divided)
    1/2 tsp

    black pepper (divided)
    1/2 tsp

    onion(s) (diced)
    1 small

    garlic (minced)
    2 clove

    curry powder
    2 tsp

    ground turmeric
    1/2 tsp

    canned diced tomatoes (no-salt-added)
    14 oz

    lite unsweetened coconut milk
    6 oz

    low sodium vegetable broth
    1 cup

    canned chickpeas (rinsed and drained)
    7 oz

    fresh cilantro (chopped, for garnish)
    1 bunch

  • Roasted Pork Tenderloin with Thyme & Garlic Marinade and Balsamic Roasted Grapes

    Roasted Pork Tenderloin with Thyme & Garlic Marinade and Balsamic Roasted Grapes

    How to Make Roasted Pork Tenderloin with Thyme & Garlic Marinade and Balsamic Roasted Grapes

    Get ready for a culinary adventure with this diabetes-friendly roasted pork tenderloin recipe. Infused with aromatic thyme and garlic marinade, the tender pork is a flavor-packed masterpiece. Accompanied by balsamic roasted grapes, this dish adds a hint of natural sweetness that’s perfect for your diabetes management eating plan.

    Try serving it with Sautéed Thyme Mushrooms for a tasty dinner that’s sure to impress.


    70 min prep time


    20 min cook time


    4servings


    4 oz pork and 1/4 cup grapes

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    Step-By-Step Instructions:

    1. Preheat your oven to 400 degrees F.

    2. In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, fresh thyme leaves, salt, and black pepper to create the marinade.

    3. Place the pork tenderloin in a shallow dish or resealable plastic bag. Pour the marinade over the pork, making sure it is evenly coated. Allow it to marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.

    4. Remove the pork tenderloin from the marinade and discard leftover marinade. Heat an oven-safe skillet or roasting pan over medium-high heat. Add 1 ½ teaspoon of olive oil to the pan and sear the pork tenderloin on all sides until browned, about 2–3 minutes per side.

    5. In a separate bowl, toss the grapes with the balsamic vinegar until coated. Add grapes to the roasting pan with the pork.

    6. Transfer the pan to the preheated oven and roast the pork tenderloin for about 15–20 minutes or until it reaches an internal temperature of 145 degrees F and the grapes are slightly caramelized and juicy.

    7. Remove the pork tenderloin from the oven and let it rest for a few minutes before slicing.

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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz pork and 1/4 cup grapes


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    • Potassium
      439mg
      9%

    Ingredients

    olive oil (divided)
    3 1/2 tbsp

    garlic (minced, for the marinade)
    3 clove

    fresh thyme (plus 4 sprigs for garnish)
    1 tbsp

    salt (for the marinade)
    1/2 tsp

    black pepper (for the marinade)
    1/4 tsp

    pork tenderloin
    1 lbs

    seedless red grapes
    1 cup

    balsamic vinegar
    2 tbsp

  • Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice

    Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice

    How to Make Lemon Thyme Shrimp Stir-Fry with Cauliflower Rice

    This tasty Lemon Thyme Shrimp Stir-Fry uses diabetes-friendly ingredients like cauliflower rice and fresh herbs to ensure your dinner won’t spike your blood glucose (blood sugar) levels. Enjoy zesty flavors and healthy ingredients that will help you manage your diabetes eating plan without compromising flavor.
    You can easily customize this stir-fry with your favorite protein like chicken or a plant-based alternative like tofu. If you use shrimp, try to use fresh shrimp instead of frozen to keep sodium levels low. Try this easy recipe today!


    5 min prep time


    15 min cook time


    4servings


    approx. 2 cups

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    Step-By-Step Instructions:

    1. In a large skillet or wok, heat olive oil over medium heat. Add the mixed vegetables and sliced green onions to the skillet. Stir-fry for 3–4 minutes until the vegetables are crisp-tender. 

    2. Add the minced garlic and sauté for 1–2 minutes until fragrant. 

    3. Add the shrimp to the skillet and cook for about 3–4 minutes until they turn pink and opaque. 

    4. Add the cauliflower rice to the skillet. Cook for about 3–4 minutes, stirring occasionally, until the cauliflower rice is tender. 

    5. Stir in the soy sauce, fresh thyme leaves, lemon juice, salt, and black pepper. Stir everything together to combine well and heat through. 

    6. Garnish with fresh thyme sprigs and lemon wedges, if desired. 

    Fiber Focused
    Veggie Rich
    Low Carb
    Seafood
    Asian
    Main Dish
    Foodie
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      approx. 2 cups


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      538mg
      11%

    Ingredients

    olive oil
    2 oz

    mixed vegetables (such as bell peppers, snap peas, and carrots) (sliced)
    2 cup

    green onion (scallion) (sliced)
    2 whole

    garlic (minced)
    2 clove

    fresh (not previously frozen) large shrimp (peeled and deveined)
    1 lbs

    frozen riced cauliflower
    12 oz

    soy sauce
    1 tbsp

    fresh thyme leaves (plus 4 sprigs for garnish)
    1 tbsp

    Juice of 1 lemon
    1 whole

    salt
    1/8 tsp

    black pepper
    1/4 tsp

    lemon (quartered, for garnish)
    1 whole

  • Spiced Dutch Baby with Pumpkin Butter

    Spiced Dutch Baby with Pumpkin Butter

    How to Make Spiced Dutch Baby with Pumpkin Butter

    The batter for this large, crepe-like pancake comes together in just about five minutes. Simmer pumpkin butter on the stove while the pancake cooks, filling the kitchen with the sweet, spicy aroma of fall. Serve the Dutch baby tableside, cutting wedges right out of the cast iron and topping them with warm pumpkin butter, walnuts, and a fine dusting of powdered sugar.

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    20 min prep time


    50 min cook time


    8servings


    1 slice & 1 tbsp. pumpkin butter

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    Step-By-Step Instructions:

    1. Make the pumpkin butter:
      A. In a small saucepan combine the pumpkin purée, apple cider, 1/2 tsp cinnamon, 1/4 tsp salt, and apple cider vinegar. Heat over medium while stirring often.
      B. Once the mixture is bubbling, lower the heat to medium-low and cook, stirring frequently and scraping down the sides until the mixture has darkened in color and the canned pumpkin flavor has cooked off, about 30 minutes.
      C. Remove the pumpkin butter from heat and stir in the pumpkin spice sweet drops. The pumpkin butter can be made ahead of time and will keep in the fridge for 7–10 days.

    2. Preheat the oven to 425 degrees F. Place a 10” cast iron pan in the preheating oven.

    3. In a small bowl mix the whole wheat flour, coconut sugar, nutmeg, cardamom, cinnamon, and salt.

    4. Put the eggs into a blender and blend on low for a minute, until smooth and frothy. Add the milk and one tablespoon of the butter and blend until combined.

    5. Add the flour mixture and blend on low until just combined. If you don’t have a blender, the batter may be mixed by hand.

    6. Place the remaining tablespoon of butter in the preheated cast iron pan. Swirl the butter around until it has completely melted and coated the pan. Pour the batter into the pan, return the pan to the oven, and bake for 20 minutes.

    7. Remove the pancake from the oven, slice into wedges, and serve immediately. Top each slice with a spoonful of the pumpkin butter, a scoop of the walnuts, and a light dusting of powdered sugar, if desired.

    Kid Friendly
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice & 1 tbsp. pumpkin butter


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      5g

    • Potassium
      170mg
      4%

    Ingredients

    pumpkin puree (15 ounces)
    1 can

    apple cider
    1/2 cup

    ground cinnamon (divided use)
    1 1/2 tsp

    salt (divided use)
    1/2 tsp

    Apple Cider Vinegar
    1 tsp

    pumpkin spice flavored stevia drops
    30 drops

    eggs (at room temperature)
    3 large

    skim milk (at room temperature)
    1/2 cup

    whole wheat flour
    1/2 cup

    coconut sugar
    1 tbsp

    freshly grated nutmeg
    1/4 tsp

    ground cardamom
    1/4 tsp

    unsalted butter
    2 tbsp

    chopped toasted walnuts (for serving)
    1/2 cup

    powdered sugar (for serving)
    1 tsp

  • Sautéed Thyme Mushrooms

    Sautéed Thyme Mushrooms

    How to Make Sautéed Thyme Mushrooms

    Elevate your diabetes-friendly dining with these delightful Sautéed Thyme Mushrooms. Bursting with flavor and seasoned to perfection, these mushrooms are a tasty addition to any meal. Experience a dish that’s both satisfying and supportive of your diabetes management goals.


    5 min prep time


    15 min cook time


    4servings


    approx. ¾ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a large skillet over medium-high heat.
    2. Add the sliced mushrooms to the skillet and cook for about 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
    3. Add the minced garlic and fresh thyme leaves to the skillet. Sauté for another 1–2 minutes until the garlic is fragrant.
    4. Season the mushrooms with salt (optional) and black pepper, adjusting the amount to taste. If desired, drizzle the mushrooms with lemon juice for a tangy flavor.
    5. Continue cooking the mushrooms for an additional minute, stirring to evenly distribute the flavors.
    6. Remove from heat and transfer the sautéed thyme mushrooms to a serving dish.
    Veggie Rich
    Low Carb
    Low Sodium
    Vegetarian
    Vegan
    Sides
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      approx. ¾ cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      510mg
      11%

    Ingredients

    mushrooms (such as cremini or button mushrooms) (quartered)
    1 lbs

    olive oil
    2 tbsp

    garlic (minced)
    2 clove

    fresh thyme leaves
    1 tbsp

    salt and pepper to taste
    1

    lemon juice (optional, for a tangy twist)
    1 tbsp

  • Plum Salad with Goat Cheese and Walnuts

    Plum Salad with Goat Cheese and Walnuts

    How to Make Plum Salad with Goat Cheese and Walnuts

    Discover a delicious diabetes-friendly plum salad recipe featuring the perfect blend of sweet plums, creamy goat cheese, and crunchy walnuts. This balanced and nutritious salad is a delightful choice for managing your health while savoring bold flavors. Try our easy recipe today!


    5 min prep time


    4servings


    2 cups salad, 1 plum

    Print Recipe >

    Step-By-Step Instructions:

    1. Season with salt and pepper to taste.
    2. Add walnuts and goat cheese. Drizzle with balsamic vinaigrette and toss gently to coat.
    3. In a large bowl, combine salad greens, plums, and cucumber.
    Veggie Rich
    Low Carb
    French
    Lunch
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad, 1 plum


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      540mg
      11%

    Ingredients

    mixed greens
    8 cup

    plums (pitted and sliced)
    4

    English cucumber(s) (sliced)
    1

    walnuts (chopped and toasted)
    1/2 cup

    goat cheese (crumbled)
    1/4 cup

    sugar-free or no-sugar-added balsamic vinaigrette
    1/4 cup

    salt and pepper to taste
    1

  • Plum Muffins

    Plum Muffins

    How to Make Plum Muffins

    These plum muffins combine the goodness of juicy plums with diabetes-friendly ingredients, ensuring a satisfying treat that won’t derail your meal eating plan and lets you savor the sweet moments. without compromise.


    15 min prep time


    20 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Grease a muffin tin or line with paper liners.

    2. In a large bowl, combine flour, sugar substitute, baking powder, baking soda, cinnamon, and salt.

    3. In another bowl, mix applesauce, milk, eggs, oil, and vanilla.

    4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chopped plums. Spoon batter into muffin cups, filling two-thirds full.

    5. Bake for 15–20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

    Kidney-Friendly
    Fiber Focused
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    Foodie
    Dessert
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      131mg
      3%

    Ingredients

    whole wheat flour
    2 cup

    baking sugar substitute
    5 tbsp

    baking powder
    2 tsp

    baking soda
    1/2 tsp

    ground cinnamon
    1/2 tsp

    salt
    1/4 tsp

    unsweetened applesauce
    1/2 cup

    skim milk
    1/2 cup

    eggs (beaten)
    2 whole

    vegetable oil
    1/4 cup

    vanilla extract
    1 tsp

    plums (small diced)
    1 cup

  • Grilled Chicken with Peaches and Zucchini Skewers

    Grilled Chicken with Peaches and Zucchini Skewers

    How to Make Grilled Chicken with Peaches and Zucchini Skewers

    Elevate your diabetes-friendly dining with our savory grilled chicken skewers featuring succulent peaches and zucchini. Indulge in a delectable blend of lean protein and low-glycemic fruits and veggies that’s perfect for outdoor gatherings and weeknight meals.


    1 hr and 5 min prep time


    15 min cook time


    4servings


    1 skewer (3 oz cooked chicken breast, ½ peach, ½ zucchini)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, whisk together soy sauce, olive oil, honey, garlic, and ginger. 

    2. Place chicken, peaches, and zucchini in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, up to overnight. 

    3. Preheat the grill (or indoor grill pan) to medium-high heat. Thread chicken, peaches, and zucchini onto skewers. Discard leftover marinade. 

    4. Grill for 10–15 minutes, turning occasionally, until chicken is cooked through and peaches are tender. 

    Low Carb
    Kid Friendly
    Grilling
    Main Dish
    Holidays & Entertaining
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 skewer (3 oz cooked chicken breast, ½ peach, ½ zucchini)


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      782mg
      17%

    Ingredients

    lower sodium soy sauce
    1/4 cup

    olive oil
    2 tbsp

    garlic (minced)
    1 clove

    fresh ginger (grated)
    1 tsp

    boneless, skinless chicken breasts (cut into chunks)
    1 lbs

    zucchini (cut into ½ inch rounds)
    2 med

    wooden or metal skewers
    4 whole

    peaches (cut into ½ inch pieces)
    2 whole