37+ Easy & Tasty Diabetic-Friendly Canned Chicken Recipes for Every Meal

When managing diabetes, it’s crucial to find meals that are not only nutritious but also delicious and easy to prepare.

Canned chicken is an excellent ingredient for anyone looking for quick, protein-packed meals without the extra carbs.

Whether you’re seeking a hearty breakfast, a low-carb lunch, or a satisfying dinner, canned chicken can be your go-to base for healthy meals.

Plus, it’s convenient and cost-effective, making it a staple for many diabetic meal plans.

In this blog, we’ve compiled 37+ diabetic-friendly canned chicken recipes to help you make tasty, low-carb meals that won’t spike your blood sugar.

These recipes are designed with both flavor and health in mind, ensuring that you enjoy every bite while keeping your blood glucose levels in check.

Whether you’re new to diabetic cooking or a seasoned pro, these recipes will inspire you to get creative in the kitchen.

37+ Easy & Tasty Diabetic-Friendly Canned Chicken Recipes for Every Meal

Canned chicken is a versatile ingredient that offers a wealth of possibilities for creating diabetic-friendly meals.

From salads and stir-fries to casseroles and wraps, there’s something for everyone in these 37+ recipes.

They’re packed with lean protein, fiber, and healthy fats, and are designed to help you maintain stable blood sugar levels while still enjoying your meals. With minimal prep time and a variety of flavors, these recipes will make meal planning a breeze and keep your dining experience enjoyable.

By incorporating these recipes into your weekly meal rotation, you’ll have a repertoire of easy-to-make dishes that align with your health goals.

Say goodbye to the stress of meal planning and embrace the simplicity of canned chicken in your diabetes-friendly meals.

Your taste buds and blood sugar will thank you!

Creamy Chicken and Spinach Casserole

This hearty, low-carb casserole is packed with flavor, using simple ingredients like canned chicken, spinach, and a rich, creamy sauce. It’s a great option for diabetics who want a satisfying meal without the blood sugar spikes. The combination of protein, healthy fats, and fiber will keep you full for longer while managing blood glucose levels.

Ingredients:

• 1 can (12.5 oz) of canned chicken, drained and shredded
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 1 egg, beaten
• ½ cup sour cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish with a little olive oil.
2. In a large mixing bowl, combine the shredded canned chicken, spinach, ricotta cheese, mozzarella cheese, and sour cream. Stir until everything is well incorporated.
3. Add the egg, garlic powder, onion powder, salt, and pepper. Mix until the egg is fully combined into the mixture.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake in the oven for 30-35 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.

This casserole is creamy and delicious, with the perfect balance of protein and veggies. It’s easy to prepare and makes for a great leftover meal. You can even prep it ahead of time and bake it when needed. The spinach adds not only flavor but also essential vitamins and minerals, making this dish even more nutritious.

Chicken and Avocado Salad

A quick and refreshing meal, this chicken and avocado salad is a perfect choice for those with diabetes. Avocado provides healthy fats that help maintain balanced blood sugar, while the chicken adds a good dose of protein. This salad is light, satisfying, and can be thrown together in under 15 minutes, making it perfect for a busy weeknight.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 ripe avocado, diced
• 1 cup mixed greens (spinach, arugula, or romaine)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 small cucumber, diced
• 1 tablespoon chopped cilantro (optional)

Instructions:

1. In a large bowl, combine the mixed greens, shredded canned chicken, diced avocado, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss everything together gently until well-coated.
4. Garnish with chopped cilantro, if desired, and serve immediately.

This salad is not only a delightful mix of textures but also packed with healthy fats and protein. The avocado provides a creamy richness, while the lemon dressing adds a bright, tangy flavor. This meal is especially great for managing blood sugar as it’s low in carbs and high in nutrients, making it both refreshing and nourishing. Perfect for a quick lunch or dinner!

Chicken Lettuce Wraps

These chicken lettuce wraps are a simple, low-carb alternative to traditional wraps and sandwiches. The canned chicken takes the prep time down to a minimum, and the lettuce acts as a crunchy, refreshing base that holds everything together without spiking blood sugar levels. These wraps are full of flavor and texture, perfect for a snack or a light meal.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (low sodium)
• 1 teaspoon sesame oil
• ½ cup diced bell pepper
• ½ cup shredded carrots
• 1 tablespoon fresh cilantro, chopped
• 8 large lettuce leaves (e.g., Romaine or Butterhead)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the shredded chicken and cook for 2-3 minutes until heated through.
2. Add the soy sauce and sesame oil, and stir well to coat the chicken. Cook for another 2 minutes, letting the sauce soak into the chicken.
3. Add the diced bell pepper and shredded carrots to the pan. Stir to combine and cook for another 2 minutes, until the vegetables are slightly tender.
4. Remove the pan from the heat and season with salt and pepper.
5. To assemble, place a few spoonfuls of the chicken mixture onto each lettuce leaf and top with fresh cilantro.
6. Serve immediately as a snack or light meal.

These chicken lettuce wraps are a great way to enjoy the flavors of a traditional wrap without the carbs. The crunchiness of the lettuce and the savory filling make for a perfect bite every time. They’re also highly customizable, so feel free to add other veggies or seasonings to suit your taste. Whether for lunch or dinner, these wraps are a healthy and delicious choice for those watching their blood sugar.

Chicken Zucchini Stir-Fry

This stir-fry is a healthy, flavorful option for a diabetic-friendly meal. By using zucchini as a low-carb alternative to rice or noodles, this dish is packed with vegetables and lean protein from the canned chicken. With a quick stir-fry technique, the dish is ready in under 30 minutes, making it a perfect option for busy days.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 medium zucchinis, sliced into thin rounds
• 1 tablespoon olive oil
• 1 bell pepper, sliced into thin strips
• 1 small onion, sliced
• 1 tablespoon soy sauce (low sodium)
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger
• Salt and pepper, to taste
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the sliced zucchini, bell pepper, and onion to the pan, and stir-fry for 5-6 minutes, until the vegetables are tender but still crisp.
3. Add the shredded canned chicken, soy sauce, garlic powder, and ground ginger to the skillet. Stir everything together and cook for another 3-4 minutes, until heated through.
4. Season with salt and pepper to taste, and garnish with sesame seeds if desired.
5. Serve immediately, either on its own or with a side of low-carb vegetables.

This chicken zucchini stir-fry is a perfect low-carb option for anyone looking to manage their blood sugar while still enjoying a flavorful meal. The vegetables add plenty of fiber and nutrients, while the canned chicken provides protein without the hassle of long cooking times. This dish is versatile and can be modified by adding other vegetables or spices to suit your taste.

Chicken Cauliflower Fried Rice

This low-carb twist on fried rice uses cauliflower instead of traditional rice, making it an excellent choice for diabetics who are looking to cut down on carbohydrates. The canned chicken makes it easy to prepare, while the mix of vegetables and savory seasonings adds a burst of flavor to each bite.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 1 tablespoon soy sauce (low sodium)
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.
2. Add the frozen peas and carrots, and cook for an additional 3-4 minutes, until tender.
3. Push the vegetables to the side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through, then mix them with the vegetables.
4. Add the cauliflower rice and shredded canned chicken to the skillet. Stir everything together and cook for 5-6 minutes, until the cauliflower rice is tender.
5. Stir in the soy sauce, sesame oil, green onions, salt, and pepper. Continue cooking for another 2 minutes to allow the flavors to meld together.
6. Serve hot and enjoy!

This chicken cauliflower fried rice is an excellent way to enjoy the flavors of traditional fried rice without the high carb content. The cauliflower rice provides a great base that soaks up the savory seasonings, and the eggs and chicken offer a protein-packed boost. This dish is not only diabetic-friendly but also incredibly filling and satisfying, making it a go-to recipe for a quick and healthy meal.

Chicken and Broccoli Alfredo

This creamy, comforting chicken and broccoli Alfredo is a great option for diabetics who miss rich pasta dishes. By using broccoli instead of pasta, you can enjoy the flavors of Alfredo sauce without the carbohydrates. The canned chicken makes this dish quick and easy to prepare, and it’s perfect for a cozy dinner that won’t spike your blood sugar.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 cups broccoli florets, steamed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the shredded canned chicken and cook for 2-3 minutes until heated through.
2. Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to prevent it from boiling over.
3. Once the cream starts to thicken, add the grated Parmesan cheese and garlic powder. Stir until the cheese is fully melted and the sauce is smooth.
4. Add the steamed broccoli florets to the skillet and stir until the broccoli is well-coated with the Alfredo sauce.
5. Season with salt and pepper to taste, and cook for an additional 2-3 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley, if desired, and serve immediately.

This chicken and broccoli Alfredo is a satisfying and rich meal that doesn’t compromise on flavor. The creamy Alfredo sauce is the star, perfectly complementing the tender chicken and broccoli. It’s a great option for those managing diabetes because it’s low in carbs and high in healthy fats and protein. Whether for dinner or meal prep, this dish is sure to become a favorite.

Chicken and Bell Pepper Fajitas

These chicken fajitas are a delicious, low-carb alternative to the traditional taco, using lettuce leaves instead of tortillas. The canned chicken makes it easy and quick to prepare, while the bell peppers and onions bring vibrant colors and a burst of flavor. This recipe is perfect for diabetics who want to enjoy a flavorful, healthy meal that’s packed with protein and fiber.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 bell peppers (any color), sliced into strips
• 1 small onion, sliced into strips
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Lettuce leaves (such as Romaine) for wrapping
• Fresh cilantro, chopped (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion and cook for 5-6 minutes, until they begin to soften.
2. Add the shredded canned chicken to the skillet and stir well. Sprinkle in the chili powder, cumin, paprika, salt, and pepper, and stir to coat the chicken and vegetables evenly with the seasonings.
3. Add the lime juice and continue cooking for another 2-3 minutes, allowing the flavors to blend together.
4. To serve, spoon the chicken and bell pepper mixture into the center of each lettuce leaf, and garnish with fresh cilantro if desired.
5. Serve immediately for a flavorful and satisfying meal.

These chicken and bell pepper fajitas are a fantastic option for those managing diabetes, offering plenty of flavor with minimal carbs. The lettuce leaves make an excellent substitute for tortillas, and the mix of spices adds just the right kick. This dish is versatile—add more veggies or adjust the seasonings to fit your preferences. It’s quick, healthy, and perfect for a light lunch or dinner.

Chicken and Cucumber Salad with Yogurt Dressing

This refreshing salad is perfect for a light and nutritious meal. With canned chicken, crisp cucumber, and a tangy yogurt dressing, it’s low in carbs and high in protein. The yogurt dressing adds a creamy texture while keeping the dish diabetic-friendly. This recipe is great for a summer meal or as a side dish alongside other low-carb options.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 cucumber, sliced
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. In a large bowl, combine the shredded canned chicken, sliced cucumber, and fresh dill.
2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, salt, and pepper.
3. Drizzle the yogurt dressing over the chicken and cucumber mixture, and toss until everything is well-coated.
4. Drizzle the olive oil over the salad and toss again to mix.
5. Serve immediately, or chill for 30 minutes before serving to allow the flavors to meld.

This chicken and cucumber salad is light, flavorful, and perfect for a quick meal that doesn’t spike blood sugar. The yogurt dressing is creamy yet healthy, offering a cool contrast to the crunchy cucumber and hearty chicken. The addition of fresh dill elevates the flavor, making this a refreshing and satisfying option for those looking to maintain a healthy, balanced diet.

Spicy Chicken Lettuce Tacos

These spicy chicken lettuce tacos are a low-carb, flavorful twist on traditional tacos. With canned chicken as the base and a spicy seasoning mix, this dish is packed with protein, healthy fats, and a kick of heat. The lettuce provides a crisp, fresh wrapper to hold all the delicious ingredients, making them perfect for a quick weeknight meal or a healthy snack.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 8 large lettuce leaves (Romaine or Butterhead work best)
• 1/4 cup shredded cheese (optional)
• Fresh cilantro, chopped (optional)
• Salsa or avocado slices (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shredded canned chicken and cook for 2-3 minutes to heat through.
2. Stir in the chili powder, cumin, cayenne pepper, salt, and pepper. Cook for another 2 minutes, allowing the spices to infuse the chicken.
3. Add the lime juice and stir well. Cook for another minute, ensuring the chicken is coated evenly with the seasonings.
4. To serve, spoon the spicy chicken mixture into each lettuce leaf and top with shredded cheese, cilantro, and salsa or avocado, if desired.
5. Serve immediately as a low-carb alternative to traditional tacos.

These spicy chicken lettuce tacos are a great way to enjoy a flavorful meal while keeping your carb intake low. The lettuce wraps provide a refreshing crunch, while the spicy chicken mixture gives the dish a bold flavor. Whether you’re making them for lunch or dinner, they’re an easy and satisfying option that can be customized with your favorite toppings. Enjoy this meal without the guilt of carbs!

Chicken and Mushroom Skillet

This one-pan chicken and mushroom skillet is a perfect low-carb meal for diabetics looking for something hearty and satisfying. The combination of canned chicken and mushrooms, cooked in a light garlic butter sauce, creates a rich and comforting dish without the added sugars or starches. Plus, it’s quick and easy to prepare, making it great for busy weeknights.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup mushrooms, sliced
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ cup unsweetened almond milk or heavy cream
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil and butter in a skillet over medium heat.
2. Add the sliced mushrooms and cook for 5 minutes, until tender and browned.
3. Stir in the garlic powder, dried thyme, salt, and pepper.
4. Add the shredded canned chicken and cook for another 2-3 minutes, stirring to combine.
5. Pour in the almond milk or heavy cream, stirring well to create a light sauce. Simmer for another 3 minutes, until everything is well combined and heated through.
6. Garnish with fresh parsley and serve hot.

This chicken and mushroom skillet is rich in flavor without being heavy on carbs. The garlic butter sauce enhances the natural taste of the mushrooms and chicken, while the herbs add a hint of freshness. It’s a fantastic dish for a cozy dinner that won’t spike blood sugar levels. Serve it on its own or with a side of steamed vegetables for an even more balanced meal.

Mediterranean Chicken Bowl

This Mediterranean-inspired dish is packed with lean protein, fresh vegetables, and heart-healthy fats. It’s a great option for diabetics because it is naturally low in carbs and full of fiber, which helps stabilize blood sugar. The combination of olives, feta cheese, and olive oil gives this dish a refreshing and savory taste, making it a go-to meal for a healthy lifestyle.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ¼ cup Kalamata olives, sliced
• ¼ cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup mixed greens or spinach

Instructions:

1. In a large bowl, combine the shredded canned chicken, cherry tomatoes, cucumber, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss to combine.
4. Serve over a bed of mixed greens or spinach for a light yet filling meal.

This Mediterranean chicken bowl is fresh, vibrant, and loaded with nutritious ingredients. The olives and feta add a briny depth of flavor, while the lemon dressing brightens up the dish. It’s an easy, diabetes-friendly meal that provides the perfect balance of protein, healthy fats, and fiber. Enjoy it as a quick lunch or a light dinner that keeps you satisfied and energized.

Creamy Chicken and Cauliflower Mash

This creamy chicken and cauliflower mash is a comforting and diabetes-friendly alternative to traditional mashed potatoes. By replacing starchy potatoes with cauliflower, you keep the carbs low while still enjoying a rich, creamy texture. The canned chicken adds protein to make it a complete meal, and the simple seasoning makes it incredibly flavorful.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 medium head cauliflower, chopped into florets
• 1 tablespoon butter
• ¼ cup heavy cream or unsweetened almond milk
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup shredded Parmesan cheese
• 1 tablespoon fresh chives, chopped (optional)

Instructions:

1. In a large pot, bring water to a boil and add the cauliflower florets. Cook for about 8-10 minutes, until soft.
2. Drain the cauliflower and transfer it to a blender or food processor. Add butter, heavy cream, garlic powder, salt, and pepper. Blend until smooth.
3. Stir in the shredded canned chicken and Parmesan cheese, mixing well to incorporate the flavors.
4. Transfer to a serving dish and sprinkle with fresh chives if desired. Serve warm.

This creamy chicken and cauliflower mash is a great way to enjoy the comforting texture of mashed potatoes without the high carb content. The cauliflower blends perfectly with the butter and cream, creating a smooth and velvety base for the tender shredded chicken. It’s a simple yet delicious dish that’s perfect for anyone looking for a healthier, diabetes-friendly meal.

Chicken and Eggplant Parmesan

This low-carb version of the classic chicken Parmesan uses eggplant instead of breadcrumbs to coat the chicken, making it a delicious, diabetic-friendly alternative. With canned chicken, a rich marinara sauce, and melted mozzarella, this dish delivers all the flavors of the traditional recipe without the extra carbs. It’s a perfect choice for anyone looking to indulge in comfort food while keeping their blood sugar levels in check.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 medium eggplant, sliced into ½-inch rounds
• 1 tablespoon olive oil
• 1 cup marinara sauce (low-sugar)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Place the sliced eggplant rounds on a baking sheet and drizzle with olive oil. Season with salt, pepper, and dried oregano. Bake for 15-20 minutes, flipping halfway, until the eggplant is tender and slightly crispy.
3. In a baking dish, layer the cooked eggplant slices, shredded canned chicken, marinara sauce, and shredded mozzarella cheese. Repeat the layers until all ingredients are used up.
4. Top the final layer with Parmesan cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish with fresh basil or parsley before serving.

This chicken and eggplant Parmesan offers a hearty and flavorful meal that is satisfying without the carb overload. The eggplant acts as a perfect substitute for breading, absorbing all the delicious flavors of the marinara sauce and cheese. It’s a healthy, low-carb way to enjoy this comfort food classic, great for anyone managing their diabetes while still craving something indulgent.

Chicken and Avocado Stuffed Bell Peppers

These stuffed bell peppers are a great low-carb option for diabetics who want a balanced meal filled with protein, healthy fats, and fiber. The canned chicken makes the filling easy to prepare, while the avocado provides creamy texture and healthy monounsaturated fats. These peppers are flavorful, satisfying, and perfect for meal prep or a quick dinner.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 4 large bell peppers, tops cut off and seeds removed
• 1 ripe avocado, diced
• ½ cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the shredded canned chicken, diced avocado, shredded cheese, lime juice, and cilantro. Season with salt and pepper and mix everything together.
3. Stuff each bell pepper with the chicken and avocado mixture, pressing it down gently to pack it in.
4. Place the stuffed peppers in the prepared baking dish and cover loosely with aluminum foil.
5. Bake for 20-25 minutes, until the peppers are tender and the filling is hot. If you like a slightly crispy top, remove the foil during the last 5 minutes of baking.
6. Serve warm, garnished with additional cilantro if desired.

These chicken and avocado stuffed bell peppers are the perfect combination of creamy, savory, and fresh. The bell peppers provide a light, crunchy base, while the chicken and avocado filling is both satisfying and nutritious. This dish is perfect for a diabetic-friendly dinner, as it’s low in carbs but high in healthy fats and protein.

Chicken and Broccoli Stir-Fry with Peanut Sauce

This quick and flavorful chicken and broccoli stir-fry is a great diabetic-friendly meal, featuring a rich peanut sauce that brings all the flavors together. With a simple mix of fresh broccoli and canned chicken, this dish is packed with protein and fiber, and the homemade peanut sauce adds a touch of richness and healthy fats without the sugar overload found in store-bought versions.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 tablespoons peanut butter (natural, unsweetened)
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon sesame seeds (optional)
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the broccoli florets and cook for 5-7 minutes, until tender but still crisp.
2. While the broccoli cooks, in a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic powder, ginger powder, and a pinch of salt and pepper. Add a little water if the sauce is too thick to achieve a smooth, pourable consistency.
3. Add the shredded canned chicken to the skillet with the broccoli and stir to combine. Pour the peanut sauce over the mixture and toss everything together until evenly coated.
4. Cook for another 2-3 minutes to allow the sauce to heat through and coat the chicken and broccoli.
5. Garnish with sesame seeds if desired and serve immediately.

This chicken and broccoli stir-fry with peanut sauce is a perfect combination of savory and slightly sweet, offering a healthy balance of protein, fiber, and healthy fats. The peanut sauce gives the dish a rich flavor, while the broccoli provides a crunchy texture. It’s a simple yet satisfying meal that’s diabetic-friendly and full of nutrients, making it ideal for a quick lunch or dinner.

Chicken and Spinach Stuffed Mushrooms

These chicken and spinach stuffed mushrooms are a delicious, low-carb appetizer or light meal. With canned chicken and spinach as the main filling, they’re packed with protein and fiber. The mushrooms provide a hearty base, while the combination of cheese and herbs makes the filling extra flavorful. Perfect for a party, meal prep, or a quick weeknight dinner!

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 12 large white or cremini mushrooms, stems removed
• 1 cup fresh spinach, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet, heat a small amount of olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes.
3. In a bowl, combine the shredded canned chicken, cooked spinach, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Stir everything together until well-mixed.
4. Stuff each mushroom cap with the chicken and spinach mixture, pressing it down gently to fill the cavity.
5. Place the stuffed mushrooms in the baking dish and drizzle with a little olive oil. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden and bubbly.
6. Serve warm as an appetizer or side dish.

These stuffed mushrooms are a great diabetic-friendly option for satisfying your savory cravings. The chicken and spinach filling is creamy and full of flavor, while the mushrooms add a delicious earthy taste. Whether you’re serving them as an appetizer or a light meal, they’re sure to be a hit!

Chicken Caesar Salad

This chicken Caesar salad is a healthier version of the traditional Caesar salad. Using canned chicken as the protein source, this salad is quick to prepare and low in carbs. The creamy Caesar dressing ties everything together, making it a perfect meal for diabetics who love a classic salad but need to keep their carb intake in check.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 4 cups Romaine lettuce, chopped
• ¼ cup grated Parmesan cheese
• ¼ cup Caesar dressing (preferably homemade or low-carb)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (optional, for extra flavor)

Instructions:

1. In a large bowl, toss the chopped Romaine lettuce with the shredded canned chicken, garlic powder, and Parmesan cheese.
2. Drizzle the Caesar dressing over the salad and toss until everything is evenly coated.
3. Season with salt and pepper to taste. If desired, drizzle a little olive oil for added richness.
4. Serve immediately as a satisfying lunch or dinner.

This chicken Caesar salad is quick, easy, and delicious. The canned chicken provides lean protein, and the Parmesan cheese adds a savory depth of flavor. The Caesar dressing brings everything together, creating a rich, creamy experience without the extra carbs. Perfect for a low-carb meal on busy days!

Chicken and Asparagus Stir-Fry

This chicken and asparagus stir-fry is a healthy and quick meal for diabetics looking for a light yet satisfying dish. With protein from canned chicken and the crisp, tender asparagus, this stir-fry is both flavorful and nutrient-dense. The simple soy-ginger sauce adds a burst of umami, while the stir-frying technique ensures everything stays light and crisp.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ginger powder)
• 1 clove garlic, minced
• 1 teaspoon sesame oil (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
2. Add the asparagus and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
3. Stir in the shredded canned chicken, soy sauce, rice vinegar, and sesame oil. Cook for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
4. Season with salt and pepper to taste, and serve immediately.

This chicken and asparagus stir-fry is light, nutritious, and packed with flavor. The soy-ginger sauce provides a savory depth, and the asparagus adds a wonderful crunch and richness of vitamins. It’s a perfect option for a low-carb meal that can be ready in just 20 minutes.

Chicken and Zucchini Noodles

This healthy, low-carb dish swaps traditional pasta for zucchini noodles, making it a great option for diabetics looking to reduce their carbohydrate intake. The canned chicken adds protein, and the zucchini provides a light, fresh base that pairs perfectly with the simple garlic and olive oil sauce. It’s quick, easy, and full of flavor, making it perfect for a satisfying, diabetic-friendly dinner.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and cook for 1-2 minutes until fragrant.
2. Add the shredded canned chicken to the skillet and stir to combine with the garlic and olive oil. Cook for an additional 2-3 minutes to heat the chicken through.
3. Add the zucchini noodles to the skillet and toss gently. Cook for 3-4 minutes, just until the noodles are tender but still slightly firm.
4. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
5. Garnish with fresh basil if desired and serve immediately.

This chicken and zucchini noodle dish is a fantastic low-carb alternative to traditional pasta. The zucchini noodles provide a fresh crunch while the canned chicken gives a protein boost, making this meal light yet satisfying. It’s a great way to enjoy the flavors of pasta without the carbs.

Chicken and Avocado Lettuce Wraps

These chicken and avocado lettuce wraps are a simple, low-carb meal that’s quick to prepare and perfect for diabetics. The canned chicken offers a lean protein source, and the creamy avocado adds healthy fats while keeping the dish light and refreshing. Served in crispy lettuce leaves, these wraps are perfect for lunch, dinner, or even as a snack.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 8 large lettuce leaves (such as Romaine or Butterhead)
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the shredded canned chicken, diced avocado, lime juice, and fresh cilantro. Stir gently to combine, being careful not to mash the avocado too much.
2. Drizzle the olive oil over the mixture and season with salt and pepper to taste.
3. Spoon the chicken and avocado mixture into the center of each lettuce leaf.
4. Serve immediately as a light, fresh meal or snack.

These chicken and avocado lettuce wraps are both simple and nutritious, offering healthy fats, lean protein, and plenty of flavor. The crispy lettuce wraps provide the perfect fresh vessel for the creamy, savory filling, and the lime juice and cilantro add a zesty, refreshing kick. It’s a great low-carb meal that’s also diabetic-friendly!

Chicken and Cauliflower Rice Stir-Fry

This chicken and cauliflower rice stir-fry is a fantastic low-carb alternative to traditional fried rice. The cauliflower rice absorbs all the savory flavors of the stir-fry sauce, and the canned chicken adds protein, making it a filling and healthy meal. It’s quick to prepare, full of vegetables, and perfect for diabetics who want to enjoy a hearty dish without the high carb content.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tablespoon olive oil
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional)
• 2 eggs, beaten (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the mixed vegetables and cook for 4-5 minutes until they begin to soften.
3. Stir in the cauliflower rice and cook for 3-4 minutes, allowing it to absorb the flavors and soften.
4. Add the shredded canned chicken to the skillet and stir in the soy sauce, rice vinegar, and sesame oil (if using). Continue to cook for 2-3 minutes until everything is heated through.
5. If using eggs, push the mixture to one side of the skillet and scramble the eggs in the empty space. Once cooked, stir the eggs into the cauliflower rice mixture.
6. Garnish with green onions and serve immediately.

This chicken and cauliflower rice stir-fry is a flavorful, low-carb meal that’s perfect for diabetics. The cauliflower rice mimics the texture of traditional fried rice, while the canned chicken makes it a protein-packed, quick meal. The soy and sesame oil add depth of flavor, making this stir-fry a satisfying choice for any time of day.

Chicken and Bell Pepper Frittata

This chicken and bell pepper frittata is a protein-packed, low-carb dish that’s perfect for any time of day. The canned chicken offers lean protein, and the bell peppers add vibrant color and a slightly sweet crunch. With a base of eggs and a sprinkle of cheese, this frittata is quick to prepare, filling, and diabetic-friendly.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 6 large eggs, beaten
• ½ cup shredded mozzarella cheese (optional)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish or oven-safe skillet with olive oil.
2. In a skillet over medium heat, sauté the diced bell peppers for about 5 minutes, until they start to soften.
3. In a large bowl, beat the eggs and stir in the shredded canned chicken, garlic powder, oregano, salt, and pepper.
4. Pour the egg mixture into the skillet with the peppers and stir gently to combine.
5. Sprinkle the shredded mozzarella cheese on top (if using).
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and the edges are golden.
7. Garnish with fresh parsley and serve warm.

This chicken and bell pepper frittata is not only delicious but also super easy to make. It’s a great way to use canned chicken while keeping things light and low-carb. The eggs provide a rich base, while the bell peppers and chicken create a satisfying flavor combination. Enjoy it for breakfast, lunch, or dinner!

Chicken and Cabbage Stir-Fry

This chicken and cabbage stir-fry is a quick and simple meal that’s both healthy and diabetic-friendly. The cabbage acts as a low-carb alternative to noodles or rice, absorbing all the savory flavors of the stir-fry sauce. With the addition of canned chicken, it becomes a filling and protein-rich dish that is light on carbs but big on flavor.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 3 cups cabbage, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional)
• 1 teaspoon ginger powder
• 2 cloves garlic, minced
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and ginger powder, cooking for 1 minute until fragrant.
2. Add the sliced cabbage to the skillet and cook for 4-5 minutes, stirring occasionally, until the cabbage begins to soften and slightly brown.
3. Stir in the shredded canned chicken and continue to cook for 2-3 minutes, allowing it to heat through.
4. Add the soy sauce, rice vinegar, and sesame oil, tossing everything together to coat the cabbage and chicken in the sauce.
5. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

This chicken and cabbage stir-fry is the perfect low-carb meal when you’re craving something savory and satisfying. The cabbage provides a crunchy texture while soaking up the delicious stir-fry sauce. It’s a simple, quick dish that’s diabetic-friendly and full of flavor.

Chicken and Sweet Potato Hash

This chicken and sweet potato hash is a hearty and nutritious meal that’s perfect for breakfast or dinner. The combination of canned chicken and sweet potatoes provides a balanced mix of protein, healthy carbs, and fiber. The sweet potatoes give the dish a slight sweetness, while the seasoning and chicken round out the flavors, making it diabetic-friendly and satisfying.

Ingredients:

• 1 can (12.5 oz) canned chicken, drained and shredded
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)
• 2 eggs (optional, for topping)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they start to soften.
2. Add the diced onion and bell pepper to the skillet and cook for an additional 5 minutes until they soften.
3. Stir in the shredded canned chicken, paprika, garlic powder, salt, and pepper. Cook for another 3-4 minutes until the chicken is heated through.
4. If desired, fry two eggs in a separate pan and serve them on top of the hash.
5. Garnish with fresh parsley and serve immediately.

This chicken and sweet potato hash is a flavorful and filling dish. The sweetness of the potatoes balances the savory chicken, while the paprika and garlic powder add just the right amount of spice. Whether topped with eggs or served as is, it’s a perfect diabetic-friendly meal for any time of the day!

Note: More recipes are coming soon!