40+ Easy Sunday Diabetic Chicken Breast Recipes for a Healthy Diet

When it comes to planning your Sunday meals, finding a balance between flavor and health can be a challenge—especially for those managing diabetes.

But don’t worry! Chicken breast, a lean protein, offers a versatile base for creating delicious, diabetes-friendly dishes.

Whether you’re looking for savory, spiced-up, or classic flavors, chicken breast can be prepared in countless ways to suit your dietary needs without sacrificing taste.

In this article, we’ve gathered over 40 recipes for Sunday dinners featuring chicken breast that are perfect for keeping your blood sugar levels in check while still enjoying a satisfying meal.

From grilled to roasted to baked, these recipes bring a variety of textures and flavors to your plate, making your Sunday meals both enjoyable and nutritious.

40+ Easy Sunday Diabetic Chicken Breast Recipes for a Healthy Diet

Cooking for diabetes doesn’t mean compromising on flavor or variety.

With these 40+ diabetic-friendly chicken breast recipes, you’ll have plenty of options to keep your Sunday meals exciting and healthy.

Chicken breast is not only a lean protein choice but also incredibly versatile, allowing you to experiment with different spices, herbs, and cooking techniques to keep things interesting.

Whether you’re looking for light and fresh dishes or hearty comfort food, these recipes will help you create satisfying meals that support your health goals.

Enjoy your next Sunday dinner with these simple yet flavorful chicken breast recipes that are perfect for anyone looking to maintain a balanced lifestyle.

Lemon Herb Grilled Chicken

This Lemon Herb Grilled Chicken is a perfect balance of zesty and savory flavors. It’s marinated in a blend of fresh herbs and lemon juice to create a refreshing dish that is both light and filling. Ideal for Sunday gatherings, this recipe pairs beautifully with a side of roasted vegetables or a fresh salad. Plus, it’s low in carbs and free from added sugars, making it a diabetic-friendly choice that doesn’t compromise on taste.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt
• Fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and discard the excess.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.

This Lemon Herb Grilled Chicken is a flavorful and juicy option for a healthy Sunday meal. Its vibrant flavors and tender texture will leave everyone at the table satisfied. Serve with a side of sautéed green beans or a quinoa salad for a complete diabetic-friendly feast.

Stuffed Spinach and Ricotta Chicken

Stuffed Spinach and Ricotta Chicken takes an ordinary chicken breast and transforms it into a gourmet masterpiece. Filled with a creamy blend of ricotta cheese, spinach, and garlic, this dish is baked to perfection. The result is a moist, protein-packed entrée that’s low in carbohydrates and rich in flavor. This recipe is an excellent choice for anyone looking to manage their blood sugar without giving up indulgent Sunday meals.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese (low-fat)
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon olive oil
• 1 cup marinara sauce (sugar-free)
• ½ cup shredded mozzarella cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
3. In a mixing bowl, combine ricotta cheese, spinach, garlic, nutmeg, salt, and pepper. Mix until well blended.
4. Stuff each chicken breast with the spinach and ricotta mixture and secure with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes per side until lightly golden.
6. Pour marinara sauce over the chicken and sprinkle with mozzarella if desired.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
8. Remove the chicken from the oven and let it rest for 5 minutes before serving.

Stuffed Spinach and Ricotta Chicken offers a luxurious dining experience while adhering to diabetic dietary needs. The creamy filling and tender chicken will make it a star of your Sunday table. Pair it with a simple arugula salad or steamed broccoli for a well-rounded meal.

Garlic and Paprika Baked Chicken

Garlic and Paprika Baked Chicken is a simple yet flavorful dish that’s perfect for a cozy Sunday dinner. Coated in a blend of paprika, garlic, and olive oil, the chicken breasts are baked until perfectly tender and juicy. This recipe is quick to prepare, making it a great option for those looking for a fuss-free, diabetic-friendly meal that still impresses.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, smoked paprika, garlic, onion powder, rosemary, salt, and pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper.
4. Brush the spice mixture evenly over both sides of the chicken breasts.
5. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before slicing and serving.

Garlic and Paprika Baked Chicken is a flavorful, healthy option that requires minimal effort but delivers maximum taste. It’s a versatile dish that pairs wonderfully with roasted sweet potatoes or a cucumber and tomato salad. Enjoy a comforting Sunday meal that supports your health goals without sacrificing flavor.

Creamy Mushroom Chicken Skillet

Creamy Mushroom Chicken Skillet is a one-pan wonder that combines tender chicken breasts with a creamy, dairy-free mushroom sauce. Packed with protein and low in carbohydrates, this recipe uses unsweetened almond milk and fresh herbs to create a rich and indulgent sauce without the added sugars or unhealthy fats. It’s perfect for a cozy Sunday meal that’s both satisfying and diabetes-conscious.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1 teaspoon Dijon mustard
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon salt
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper. Cook in the skillet for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add mushrooms and garlic. Sauté for 3-4 minutes until softened.
4. Stir in almond milk, Dijon mustard, thyme, and the cornstarch mixture. Simmer for 2-3 minutes until the sauce thickens.
5. Return the chicken to the skillet, spoon the sauce over, and cook for 2 minutes to meld flavors.
6. Garnish with parsley and serve warm.

This Creamy Mushroom Chicken Skillet is a comforting and hearty dish that feels indulgent without the guilt. Serve with steamed asparagus or cauliflower rice for a balanced and satisfying Sunday dinner that supports blood sugar management.

Balsamic Glazed Chicken with Roasted Vegetables

Balsamic Glazed Chicken is a sweet and tangy recipe that’s completely sugar-free but bursting with flavor. Paired with roasted vegetables, this dish makes for a complete Sunday meal. The glaze caramelizes beautifully in the oven, creating a savory and slightly sweet coating that will impress everyone at the table while being mindful of diabetic dietary needs.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups assorted vegetables (e.g., zucchini, bell peppers, and carrots), chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, basil, salt, and pepper.
3. Place chicken breasts on a baking sheet and brush generously with the balsamic mixture.
4. Arrange the vegetables around the chicken and drizzle with any remaining glaze.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Serve hot with the roasted vegetables.

Balsamic Glazed Chicken with Roasted Vegetables is a simple yet elegant dish that’s perfect for a Sunday dinner. The sweet and tangy glaze pairs wonderfully with the natural sweetness of the roasted vegetables, creating a harmonious meal that is diabetic-friendly and full of flavor.

Thai Coconut Lime Chicken

Thai Coconut Lime Chicken is a flavorful and aromatic dish that brings a taste of the tropics to your Sunday table. Marinated in a blend of coconut milk, lime juice, and Thai spices, this recipe is low in carbs and naturally free of added sugars. It’s a wonderful way to enjoy an exotic yet healthy meal that’s perfect for managing blood sugar levels.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup unsweetened coconut milk
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon red curry paste (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. In a mixing bowl, combine coconut milk, lime juice, fish sauce, garlic, ginger, curry paste, salt, and pepper.
2. Add the chicken breasts to the bowl, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat a grill or stovetop grill pan over medium heat.
4. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Garnish with fresh cilantro and serve warm.

Thai Coconut Lime Chicken is a delightful combination of creamy, tangy, and slightly spicy flavors. Pair it with cauliflower rice or a cucumber salad for a refreshing and light Sunday dinner that’s diabetic-friendly and sure to impress.

Garlic Parmesan Chicken with Roasted Broccoli

Garlic Parmesan Chicken with Roasted Broccoli is a low-carb, high-protein dish that’s both simple and indulgent. The crispy, golden chicken breasts are coated in a garlic and Parmesan crust, making them irresistible. Paired with roasted broccoli, this dish is not only diabetes-friendly but also packed with nutrients. It’s the perfect meal for a cozy Sunday dinner without worrying about blood sugar spikes.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 4 cups broccoli florets

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a shallow dish, mix together the grated Parmesan, garlic, Italian seasoning, salt, and pepper.
3. Brush each chicken breast with 1 tablespoon of olive oil and press it into the Parmesan mixture, coating all sides.
4. Place the chicken breasts on a baking sheet lined with parchment paper.
5. Toss the broccoli florets with the remaining olive oil, salt, and pepper, and spread them around the chicken on the baking sheet.
6. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender and slightly crispy.
7. Serve the garlic Parmesan chicken with the roasted broccoli.

Garlic Parmesan Chicken with Roasted Broccoli is a simple yet flavorful option for a diabetes-friendly Sunday meal. The Parmesan crust gives the chicken a satisfying crunch, while the roasted broccoli adds a healthy, nutrient-packed side. This dish is easy to prepare and perfect for a low-carb, high-protein dinner that keeps your blood sugar levels in check.

Herb-Crusted Chicken with Cauliflower Mash

Herb-Crusted Chicken with Cauliflower Mash is a hearty, low-carb dish that feels comforting and indulgent while being suitable for those with diabetes. The chicken is coated in a fragrant mix of herbs and baked to crispy perfection, while the cauliflower mash serves as a creamy and nutritious substitute for traditional mashed potatoes. This dish is an excellent choice for a Sunday dinner that is both satisfying and health-conscious.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 head cauliflower, chopped into florets
• ½ cup unsweetened almond milk
• 2 tablespoons butter or ghee
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine rosemary, thyme, garlic powder, onion powder, salt, and pepper.
3. Rub the chicken breasts with olive oil, then coat them evenly with the herb mixture.
4. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
5. While the chicken bakes, steam the cauliflower florets until tender (about 10-12 minutes).
6. Once the cauliflower is tender, drain and mash it with a potato masher or use a hand blender. Add almond milk, butter, and minced garlic, then season with salt and pepper to taste.
7. Serve the herb-crusted chicken on a plate with a generous scoop of cauliflower mash.

Herb-Crusted Chicken with Cauliflower Mash is a wholesome, diabetic-friendly dish that brings comfort food to the dinner table without the carbs. The crispy chicken and creamy cauliflower mash work together to create a satisfying meal that helps manage blood sugar levels while still providing a delicious and filling experience.

Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa is a refreshing and flavorful dish perfect for a light and healthy Sunday meal. The chicken is marinated in a tangy lime and cilantro mixture, giving it a zesty kick. Topped with a fresh avocado salsa, this recipe offers healthy fats and a burst of vibrant flavors, all while being low in carbs and ideal for diabetic diets.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 avocado, diced
• 1 small tomato, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped

Instructions

1. In a small bowl, whisk together olive oil, lime juice, lime zest, cumin, chili powder, garlic powder, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill or stovetop grill pan to medium-high heat.
4. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. While the chicken grills, prepare the avocado salsa by combining the diced avocado, tomato, red onion, and cilantro in a bowl.
6. Serve the grilled chicken topped with a generous portion of avocado salsa.

Cilantro Lime Chicken with Avocado Salsa is a light, zesty dish that offers refreshing flavors and healthy fats. The combination of the grilled chicken and creamy avocado salsa makes it a delicious and nutritious option for anyone managing their blood sugar levels. It’s perfect for a Sunday meal that’s both satisfying and full of vibrant ingredients.

Lemon Herb Chicken with Roasted Brussels Sprouts

Lemon Herb Chicken with Roasted Brussels Sprouts is a vibrant and refreshing dish that pairs tender chicken breasts with roasted Brussels sprouts for a healthy, low-carb meal. The chicken is marinated in a zesty lemon herb mixture, giving it a burst of citrusy flavor, while the Brussels sprouts provide a crispy and savory contrast. This dish is a perfect choice for those looking to enjoy a delicious and balanced meal without compromising on flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 cups Brussels sprouts, halved
• 1 tablespoon balsamic vinegar

Instructions

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
2. Coat the chicken breasts with the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the oven to 400°F (200°C).
4. Place the Brussels sprouts on a baking sheet, drizzle with olive oil, salt, and pepper, and toss to coat. Roast for 15 minutes.
5. After 15 minutes, place the marinated chicken breasts on the same baking sheet with the Brussels sprouts. Drizzle with balsamic vinegar and roast for an additional 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve the chicken alongside the roasted Brussels sprouts.

Lemon Herb Chicken with Roasted Brussels Sprouts is a refreshing and low-carb meal that brings brightness to your Sunday dinner. The tangy lemon marinade pairs beautifully with the roasted Brussels sprouts, making it an ideal option for anyone seeking a flavorful, blood sugar-friendly dish.

Chicken Stir-Fry with Vegetables

This Chicken Stir-Fry with Vegetables is a colorful and nutritious dish that combines lean chicken breast with a variety of fresh vegetables. Stir-fried in a flavorful sauce with garlic, ginger, and a touch of soy sauce, this dish is packed with protein and fiber, making it a diabetes-friendly option for a quick and satisfying Sunday dinner. It’s light yet filling and easily customizable with your favorite vegetables.

Ingredients

• 4 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup snap peas
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon sesame seeds (optional)

Instructions

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the chicken slices and cook for 5-7 minutes until browned and cooked through. Remove from the pan and set aside.
3. In the same pan, add the bell pepper, zucchini, snap peas, and onion. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Add the garlic and ginger and cook for 1 more minute until fragrant.
5. Stir in the soy sauce, rice vinegar, sesame oil, salt, and pepper. Return the chicken to the pan and toss everything together until evenly coated and heated through.
6. Garnish with sesame seeds if desired and serve immediately.

Chicken Stir-Fry with Vegetables is an incredibly versatile and healthy dish that offers a wealth of flavors and textures in each bite. It’s low in carbohydrates and high in fiber, making it perfect for managing blood sugar levels. The savory sauce, combined with fresh vegetables and lean chicken, makes this stir-fry a satisfying and diabetes-friendly Sunday dinner.

Stuffed Chicken Breasts with Spinach and Feta

Stuffed Chicken Breasts with Spinach and Feta is a flavorful and elegant dish that’s perfect for a Sunday dinner. The chicken breasts are stuffed with a savory mixture of spinach, feta cheese, and garlic, then baked to perfection. This recipe is low in carbs, high in protein, and full of flavor, making it an excellent choice for anyone managing diabetes while still craving something indulgent.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the chopped spinach, feta cheese, and minced garlic.
3. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if needed.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Season the stuffed chicken breasts with oregano, salt, and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown.
7. Pour chicken broth into the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Serve the stuffed chicken breasts hot, spooning any remaining broth over the top.

Stuffed Chicken Breasts with Spinach and Feta is a delicious and filling meal that feels indulgent while being mindful of diabetic needs. The rich combination of spinach and feta adds a savory twist to the tender chicken, making it a perfect Sunday dinner that supports blood sugar control without sacrificing taste.

Balsamic Chicken with Roasted Sweet Potatoes

Balsamic Chicken with Roasted Sweet Potatoes is a deliciously balanced, low-carb meal that features tender chicken breasts marinated in a tangy balsamic vinegar mix. Paired with caramelized sweet potatoes, this dish offers the perfect combination of protein, fiber, and healthy fats, making it ideal for those managing diabetes. The savory balsamic glaze complements the natural sweetness of the roasted potatoes, creating a flavorful yet healthy dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the oven to 400°F (200°C).
4. Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with thyme, salt, and pepper, and toss to coat. Roast for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
5. While the potatoes roast, heat a skillet over medium-high heat. Remove the chicken breasts from the marinade and cook for 6-7 minutes on each side, until the internal temperature reaches 165°F (74°C).
6. Serve the balsamic chicken on a plate with roasted sweet potatoes and garnish with chopped parsley.

Balsamic Chicken with Roasted Sweet Potatoes is a hearty and flavorful dish that balances tangy, savory, and sweet flavors in a way that’s perfect for anyone looking to maintain blood sugar control. The marinade enhances the chicken, while the roasted sweet potatoes provide a naturally sweet and fiber-rich side. This dish is easy to prepare, nutritious, and ideal for a diabetic-friendly Sunday dinner.

Pesto Chicken with Zucchini Noodles

Pesto Chicken with Zucchini Noodles is a light and refreshing dish that combines flavorful grilled chicken with homemade pesto sauce, served over a bed of zucchini noodles. It’s a low-carb alternative to traditional pasta, providing the comfort of a pasta dish without the added carbs. This meal is high in healthy fats, protein, and fiber, making it a great option for managing blood sugar levels while still enjoying a satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons pine nuts (or walnuts)
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil (for pesto)
• 4 medium zucchinis, spiralized into noodles
• Salt and pepper to taste

Instructions

1. Preheat the grill or a grill pan over medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper, and grill for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
3. In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, and olive oil. Pulse until smooth, adding more olive oil if needed to reach your desired consistency.
4. Using a spiralizer, turn the zucchinis into noodles and season with a pinch of salt.
5. Heat a non-stick skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
6. Serve the grilled chicken on top of the zucchini noodles and drizzle with the homemade pesto sauce.

Pesto Chicken with Zucchini Noodles is a flavorful, fresh dish that’s ideal for a diabetes-friendly Sunday dinner. The homemade pesto brings vibrant, herby flavors to the grilled chicken, while the zucchini noodles are a nutritious and low-carb alternative to traditional pasta. This dish is satisfying, healthy, and perfect for anyone looking to enjoy a flavorful, blood sugar-friendly meal.

Curry-Spiced Chicken with Cauliflower Rice

Curry-Spiced Chicken with Cauliflower Rice is a bold and flavorful dish that combines the warming spices of curry with tender chicken breasts. Served with cauliflower rice, it’s a low-carb alternative to traditional rice dishes. The curry spices not only add deep flavor but also offer a range of anti-inflammatory benefits. This meal is ideal for a Sunday dinner that’s both satisfying and blood sugar-friendly.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 head cauliflower, grated into rice-sized pieces
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions

1. In a small bowl, mix together the curry powder, turmeric, cinnamon, garlic powder, salt, and pepper.
2. Rub the chicken breasts with olive oil and coat them evenly with the spice mixture.
3. Heat a large skillet over medium heat and cook the chicken breasts for 6-7 minutes per side until they reach an internal temperature of 165°F (74°C).
4. While the chicken cooks, prepare the cauliflower rice. Heat coconut oil in a separate skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
5. Add the grated cauliflower to the skillet and cook for an additional 5-6 minutes until tender and slightly browned.
6. Serve the curry-spiced chicken on top of the cauliflower rice and garnish with fresh cilantro.

Curry-Spiced Chicken with Cauliflower Rice is a flavorful and low-carb alternative to traditional curry dishes. The combination of aromatic spices with the tender chicken and cauliflower rice provides a healthy, satisfying meal that helps maintain stable blood sugar levels. This dish is perfect for a Sunday dinner that’s both comforting and diabetes-friendly.

Note: More recipes are coming soon!