The Super Diabetes Site

Tag: main dish

  • 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

    Print Recipe >

    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

  • 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

    Print Recipe >

    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

  • 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

  • Turkey Chili Stuffed Sweet Potatoes

    Turkey Chili Stuffed Sweet Potatoes

    How to Make Turkey Chili Stuffed Sweet Potatoes

    Fresh chili and baked sweet potatoes are a great combination! This recipe is easily customized to fit your flavor style. Add a dash of cayenne or pepper to take up the heat a level or two. Try topping your sweet potato with green onions or a dollop of plain non-fat Greek yogurt (instead of sour cream). The options are endless to make this recipe your way!


    10 min prep time


    90 min cook time


    4servings


    1 sweet potato and 1 cup of chili per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Prick the skins of the potatoes and place on a baking sheet. Bake for 60 minutes or until soft all the way through.

    2. Heat a large pot over medium heat. Add garlic, carrots, celery, onion, bell pepper, spices, and 1 Tbsp of olive oil. Cook, stirring occasionally, until softened, 4–5 minutes.

    3. Add lentils, tomato sauce, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes until lentils are soft.

    4. When the chili is almost done, heat a skillet over medium heat. Add the remaining olive oil and turkey. Cook, breaking apart with a spoon, until crumbly and browned. Add to the soup for the last 10 minutes.

    5. Carefully slice each sweet potato open and mash the insides. Spoon 1 cup chili over each potato, then top with 2 Tbsp cheese.

    Fiber Focused
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sweet potato and 1 cup of chili per serving


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      38g

      14%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        10g
      • Added Sugars
        2g

        4%

    • Protein
      24g

    • Potassium
      891mg
      19%

    Ingredients

    sweet potatoes
    4 small

    olive oil (divided)
    2 tbsp

    garlic (minced)
    2 clove

    carrots (shredded)
    1/4 cup

    celery (small diced)
    2 stalks

    yellow onion (small diced)
    1 small

    red bell pepper (diced)
    1 small

    chili powder
    1 tsp

    onion powder
    1/2 tsp

    dried oregano
    1/2 tsp

    lentils
    1/2 cup

    low-sodium or no-added-salt tomato sauce (1 can)
    8 oz

    low sodium chicken broth
    3 cup

    ground turkey
    1/2 lbs

    reduced-fat shredded cheddar
    1/3 cup

  • Creamy Basil Chicken Pasta

    Creamy Basil Chicken Pasta

    How to Make Creamy Basil Chicken Pasta

    Craving a comforting bowl of pasta? Try making this diabetes-friendly creamy basil chicken pasta to take it up a notch! The homemade sauce made of fresh herbs adds a burst of flavor that’ll make this a family favorite recipe.


    10 min prep time


    20 min cook time


    4servings


    4 oz chicken, ½ cup pasta, ½ cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of water to a boil. Add baby spinach to the pot and blanch for 1 minute. Use a slotted spoon to remove the spinach to a bowl of ice water. Add parsley and packed basil to the pot and blanch for 15 seconds. Remove and add to the bowl of ice water. Drain water and squeeze out as much liquid from the greens as possible.
    2. Add spinach, parsley, and basil to a food processor. Add half and half to the food processor, then purée. Set aside.
    3. Heat a saucepan over medium heat. Add 2 tablespoons of olive oil, garlic, and onion powder. Add flour and whisk for 1 minute. Add milk and whisk until smooth.
    4. Add cheese, Italian seasoning, salt (optional), and pepper. Stir until sauce is thickened.
      Add puréed greens and stir to combine.
    5. Add puréed greens and stir to combine.
    6. Meanwhile, heat a large skillet over medium heat. Add remaining olive oil. Cook chicken for 3–4 minutes per side, until golden brown and cooked through.
    7. To serve, divide chicken and pasta between plates. Top with sauce, Parmesan, and fresh julienned basil.
    Italian
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken, ½ cup pasta, ½ cup sauce


    • Amount per serving



      Calories





      430

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        5.2g

        26%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        4g

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

        0%

    • Protein
      41g

    • Potassium
      890mg
      19%

    Ingredients

    baby spinach
    5 oz

    fresh basil leaves
    1 cup

    flat leaf parsley (packed)
    1/2 cup

    half-and-half
    2 tbsp

    olive oil (divided)
    3 tbsp

    garlic (minced)
    1 tsp

    onion powder
    1/2 tsp

    flour
    2 tbsp

    fat-free milk
    3 cup

    reduced-fat Italian cheese
    1/2 cup

    no-salt-added Italian seasoning
    1/2 tsp

    boneless, skinless chicken breasts (halved lengthwise into thin filets)
    1 lbs

    whole wheat penne pasta (cooked)
    2 cup

    Parmesan cheese (grated)
    1/4 cup

    fresh basil (julienned)
    1/4 cup

  • Slow Cooker Sweet and Spicy Turkey Meatballs

    Slow Cooker Sweet and Spicy Turkey Meatballs

    How to Make Slow Cooker Sweet and Spicy Turkey Meatballs

    Stumped on what appetizer to serve at your next party? Look no further because these slow cooker sweet and spicy turkey meatballs will be all the rage! The “sweet” comes from zero-calorie Splenda® Stevia Sweetener and the “spicy” comes from Sriracha sauce. Like ground beef, ground turkey is high in protein, but much lower in fat, so you can enjoy the deliciousness of these turkey meatballs with fewer calories. 


    15 min prep time


    4 hr 35 min cook time


    5servings


    4 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, mix turkey, bread crumbs, egg, 3 green onions, and garlic together until just combined. Portion turkey mixture into 1-inch meatballs. Place in an even layer on prepared baking sheets.

    2. Bake, flipping meatballs halfway through, until golden brown and fully cooked and the internal temperature reaches 165 degrees F, about 15–20 minutes.

    3. Mix marmalade, sweetener, Sriracha, lime juice, and soy sauce together in a small slow cooker until combined. Add meatballs and toss to coat. Cover and cook on high for 2 hours, or on low for 4 hours until flavors develop. Top with remaining green onions and sesame seeds. Serve and enjoy.

    Slow Cooker
    Main Dish
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      4 meatballs


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      105mg

      35%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      21g

    • Potassium
      440mg
      9%

    Ingredients

    lean ground turkey
    1 lbs

    bread crumbs
    1/4 cup

    eggs
    1 large

    green onion (scallion) (chopped, divided)
    5

    garlic (minced)
    3 clove

    no-sugar-added orange marmalade
    12 oz

    Splenda® Stevia Sweetener
    1/4 cup

    sriracha
    2 tbsp

    lime (juiced)
    1/2

    lower sodium soy sauce
    1 tbsp

    sesame seeds (for garnish)
    1 tsp

  • Sheet Pan Teriyaki Salmon and Vegetables

    Sheet Pan Teriyaki Salmon and Vegetables

    How to Make Sheet Pan Teriyaki Salmon and Vegetables

    Wish to get an entire dinner for four on one sheet pan in less than one hour? Your wish has been granted with this sheet pan teriyaki salmon and vegetables! What’s even more amazing is all the nutrition you will get out of this meal. Salmon is an excellent source of heart-healthy omega 3s and the vegetables are full of fiber, vitamin C, and other nutrients. The sweet flavor of the teriyaki sauce comes from zero-calorie Splenda® Stevia Sweetener!


    15 min prep time


    50 min cook time


    4servings


    1 salmon fillet and 1 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the teriyaki sauce:
      Heat 1 tsp. sesame oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener, and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8–10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1–3 minutes. Remove from heat.

    2. To assemble:
      Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots, and 2 tsp. sesame oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.
       

    3. Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8–10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.

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

    4 Servings



    • Serving Size

      1 salmon fillet and 1 cup vegetables


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      25g

    • Potassium
      1130mg
      24%

    Ingredients

    sesame oil (divided use)
    3 tsp

    garlic (finely grated, for the sauce)
    2 clove

    Knob Ginger (finely grated, for the sauce)
    1 (1/4-inch)

    water (for the sauce)
    1/2 cup

    lower sodium soy sauce (for the sauce)
    3 tbsp

    Splenda® Stevia Sweetener (for the sauce)
    1/4 cup

    rice wine vinegar (for the sauce)
    1 tbsp

    sesame seeds (for the sauce)
    1 tsp

    arrowroot powder (for the sauce)
    1/4 tsp

    broccoli (cut into 1-inch florets)
    1/2 head

    red bell pepper (seeded and sliced)
    1 small

    yellow bell pepper (seeded and sliced)
    1 small

    carrots (cut on the bias into 1-inch pieces)
    2 med

    green onion (scallion) (thinly sliced)
    2 stalks

    salmon filets (4 oz. each)
    4 whole

  • Chipotle Salmon with Watermelon Mango Salsa

    Chipotle Salmon with Watermelon Mango Salsa

    How to Make Chipotle Salmon with Watermelon Mango Salsa

    This baked dish comes together quickly for an easy weeknight meal that is packed with nutrients and flavor. Perfect for people with diabetes, the subtle spice of chipotle salmon is balanced out by the bright, sweet flavors of a fresh fruit salsa made from watermelon and mango.

    Try pairing this recipe with cilantro lime quinoa for a perfect summer night meal!


    10 prep time


    10 cook time


    4servings


    1 salmon filet & ½ cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
    2. Finely chop the peppers in adobo sauce and place in a small bowl along with the olive oil, stir to combine.
    3. Place the salmon on the baking sheet and spread the mixture over the filets. Place the baking sheet in the oven and bake for 8–10 minutes, until salmon reads 145 degrees F.
    4. Meanwhile, combine watermelon, mango, red onion, jalapeño, lime zest and juice, salt, pepper, and cilantro in a bowl. Stir to combine salsa.
    5. Divide fish between plates and top with watermelon salsa.
    Seafood
    Quick & Easy
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon filet & ½ cup salsa


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        17g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      700mg
      15%

    Ingredients

    salmon filets (4 oz. each)
    4

    adobo sauce from chipotle pepper can (chopped)
    1/2 cup

    olive oil
    1 tbsp

    seedless watermelon (small diced)
    2 cup

    canned mango packed in water (drained and small diced)
    15 oz

    red onion (small diced )
    1/2 small

    jalapeño pepper (minced)
    1

    lime (zested and juiced)
    1

    salt
    1/4 tsp

    black pepper
    1/8 tsp

    fresh cilantro (chopped )
    1/4 cup

  • Peach BBQ Chicken Breast

    Peach BBQ Chicken Breast

    How to Make Peach BBQ Chicken Breast

    Getting tired of the same old foods at your summer BBQ? Switch it up with this peach BBQ chicken breast! The peach BBQ sauce gets its sweetness from both fresh peaches and zero-calorie sweetener. The peach sauce-topped chicken is paired with grilled peaches and baby arugula to make a complete, delicious dinner for a family of four.


    20 prep time


    10 cook time


    4servings


    1 chicken breast and 1 ¼ cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the peach BBQ sauce:
      Heat 1 1/2 tsp oil in medium saucepan over medium heat. Add onion and cook until softened, about 2–3 minutes. Stir in peaches and cook for 5 minutes. Add ketchup, apple cider vinegar, 1/4 cup sweetener, Worcestershire sauce, 1/4 tsp salt, and garlic powder and bring to a boil. Reduce heat to medium-low and simmer until peaches break down and sauce begins to thicken, about 10–15 minutes. Carefully transfer peach mixture to blender and blend until smooth, about 1 minute.

    2. To make the chicken:
      Heat grill to medium and brush grates with oil. Pat chicken dry with paper towels. Grill chicken, flipping occasionally and brushing with peach BBQ sauce until fully cooked and a meat thermometer reaches 165 degrees F, about 8–10 minutes. Transfer to plate and let rest for 5 minutes before slicing and serving.

    3. To make the salad:
      Grill peach halves, cut side down, until char marks appear, about 1–2 minutes. Slice peach halves into ½-inch thick slices.

    4. Whisk 2 tbsp olive oil, lemon juice, 2 tsp sweetener, 1/8 tsp salt, and pepper together in large bowl until combined. Add grilled peach slices, arugula, and red onion and toss to coat. Serve grilled chicken with salad and enjoy.

    Grilling
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast and 1 ¼ cups salad


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      550mg

      24%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

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

        0%

    • Protein
      26g

    • Potassium
      700mg
      15%

    Ingredients

    red onion (sliced, for the salad)
    1/4 small

    baby arugula (packed, for the salad)
    4 cup

    black pepper (for the salad)
    1/8

    Kosher Salt (divided use)
    1/2 tsp

    Splenda® Monk Fruit Granulated Sweetener (divided use)
    1/4 cup & 2 tsp

    lemon (juiced, for the salad)
    1/2 small

    olive oil (divided use)
    2 1/2 tbsp

    peaches (halved and pitted, for the salad)
    1 small

    thin sliced boneless, skinless chicken breasts
    1 lbs

    garlic powder (for the BBQ sauce)
    1/2 tsp

    Worcestershire sauce (for the BBQ sauce)
    1 1/2 tsp

    Apple Cider Vinegar (for the BBQ sauce)
    1/4 cup

    sugar-free ketchup (for the BBQ sauce)
    3/4 cup

    fresh or frozen peaches (peeled, pitted, and chopped, for the BBQ sauce)
    peaches

    yellow onion (minced, for the BBQ sauce)
    1/2 small

  • One Skillet Sweet Orange Chicken

    One Skillet Sweet Orange Chicken

    How to Make One Skillet Sweet Orange Chicken

    Spending too much time doing dishes in the evening? You should try this one-skillet sweet orange chicken for your next dinner. Unlike many traditional orange sauces, this zesty orange sauce is sweetened with zero-calorie sweetener, so it contains no added sugars. This dish can work with any vegetable, so feel free to swap the broccoli for bell peppers, zucchini, or whatever you like!


    10 prep time


    20 cook time


    4servings


    4 oz chicken, 1 cup vegetables

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    Step-By-Step Instructions:

    1. To make the orange sauce, stir together first 8 ingredients in a small bowl, including 1/4 teaspoon kosher salt.

    2. Season chicken breast with 1/4 teaspoon salt. Spray a large skillet with nonstick cooking spray and heat to medium-high. Once the skillet is hot, add the chicken and sauté until lightly browned and cooked through. Remove chicken to a plate.

    3. Respray the skillet, adding onions and broccoli. Sauté until the veggies are browned on the edges but still crisp. Add chicken back to the skillet with the vegetables.

    4. Pour sauce over veggies and chicken. Stir, serve, and enjoy!

    Veggie Rich
    Low Carb
    Asian
    One Pot
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken, 1 cup vegetables


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      620mg
      13%

    Ingredients

    orange (zest and juice from orange)
    1 med

    Splenda® Monk Fruit Granulated Sweetener
    1/4 cup

    avocado oil
    1 tbsp

    Dijon Mustard
    1 tbsp

    balsamic vinegar
    1/2 tbsp

    garlic (grated)
    3 clove

    fresh ginger (grated)
    1/4 tsp

    Kosher Salt (divided)
    1/2 tsp

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

    sweet onions or red onions (cut into large chunks)
    2

    broccoli florets
    4 cup