34+ Healthy & Delicious Diabetic Chicken and Mushroom Recipes You Need to Try

Managing diabetes doesn’t mean you have to sacrifice flavor or variety in your meals.

In fact, there are plenty of delicious and healthy options that can help you stay on track with your nutrition goals.

Chicken and mushrooms are two versatile ingredients that are perfect for diabetic-friendly dishes.

Both are low in carbs, rich in protein, and packed with essential nutrients—making them ideal choices for any meal.

In this blog, we’ve curated over 34 diabetic chicken and mushroom recipes that cater to all tastes and preferences.

From hearty casseroles and comforting soups to quick skillet meals and light salads, these recipes provide a wide range of options to suit your lifestyle.

Whether you’re looking to reduce your carb intake, boost your protein, or just enjoy tasty meals that support your health, you’ll find the perfect dish to add to your weekly meal plan.

So, if you’re ready to discover mouthwatering meals that not only taste great but also help you manage your diabetes, keep reading.

You’ll find creative, easy-to-make recipes that make healthy eating both satisfying and enjoyable.

34+ Healthy & Delicious Diabetic Chicken and Mushroom Recipes You Need to Try

Maintaining a diabetic-friendly diet doesn’t mean you have to settle for bland or repetitive meals.

With these 34+ chicken and mushroom recipes, you can explore a wide variety of flavorful and nutritious options that cater to your health needs while tantalizing your taste buds. These dishes are not only low in carbs but also packed with protein and fiber, ensuring that you stay full and satisfied without spiking your blood sugar levels.

By incorporating chicken and mushrooms into your meals, you’re choosing ingredients that are easy to prepare and offer endless versatility.

Whether you’re cooking for yourself or sharing a meal with loved ones, these recipes can be enjoyed by anyone, no matter their dietary needs.

So, don’t hesitate to try them out and discover how easy and delicious it is to create diabetic-friendly meals that you’ll love.

Garlic Herb Chicken with Mushrooms

This flavorful dish combines juicy chicken breast with earthy mushrooms, garlic, and fresh herbs for a wholesome meal. It’s low in carbohydrates, making it ideal for managing blood sugar levels while still being satisfying. The garlic and herbs enhance the natural flavors without relying on excess salt or sugar.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme (or fresh)
• 1 tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt (optional)
• ½ cup low-sodium chicken broth
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with thyme, oregano, black pepper, and salt.
3. Sear the chicken on both sides for about 5 minutes until golden brown. Remove and set aside.
4. In the same pan, add mushrooms and garlic, cooking until mushrooms are tender.
5. Pour in chicken broth and lemon juice, stirring to deglaze the pan.
6. Return the chicken to the skillet, cover, and let it simmer for 10–15 minutes until fully cooked.
7. Serve warm with a side of steamed vegetables or a fresh salad.

This simple yet elegant dish is perfect for a diabetic-friendly meal. The combination of lean protein and fiber-rich mushrooms ensures a steady release of energy without spiking blood sugar levels.

Creamy Spinach Mushroom Chicken

This rich and creamy dish offers indulgence without guilt. Made with a light, diabetes-friendly sauce using Greek yogurt instead of heavy cream, this dish maintains its creamy texture while being lower in carbohydrates and fats. The spinach and mushrooms add a boost of fiber and nutrients, making it a balanced meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp salt (optional)
• ½ tsp black pepper
• ½ tsp paprika
• ½ cup low-sodium chicken broth
• ½ cup plain Greek yogurt

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Season chicken with salt, pepper, and paprika, then cook for about 5 minutes per side until golden brown. Remove and set aside.
3. In the same pan, add mushrooms and garlic, sautéing until soft.
4. Pour in chicken broth and stir, scraping up any browned bits from the bottom.
5. Add the spinach and cook until wilted.
6. Reduce heat to low and stir in the Greek yogurt to create a creamy sauce.
7. Return the chicken to the pan and simmer for 5–7 minutes until fully cooked.
8. Serve with cauliflower rice or roasted vegetables for a complete meal.

This creamy yet healthy dish is perfect for those who crave comfort food while managing their blood sugar. The Greek yogurt adds creaminess without unnecessary fats, making it a smart choice for a diabetes-friendly diet.

Balsamic Glazed Chicken with Mushrooms

A tangy and slightly sweet balsamic glaze makes this chicken dish irresistible without adding sugar-heavy ingredients. The mushrooms absorb the rich flavors, creating a satisfying and diabetes-friendly meal that pairs well with whole grains or steamed greens.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup mushrooms, sliced
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp dried rosemary
• ½ tsp salt (optional)
• ½ tsp black pepper
• ½ cup low-sodium chicken broth

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Season the chicken with rosemary, salt, and pepper. Cook for 5 minutes per side until browned. Remove and set aside.
3. In the same pan, add mushrooms and cook until tender.
4. Mix balsamic vinegar, Dijon mustard, and chicken broth in a small bowl.
5. Pour the balsamic mixture into the pan, stirring to combine.
6. Return the chicken to the pan, coating it in the glaze. Simmer for 10 minutes until the sauce thickens.
7. Serve with quinoa or roasted Brussels sprouts for a balanced meal.

This dish brings bold flavors without unnecessary sugar or carbohydrates, making it an excellent option for diabetes management. The balsamic glaze provides a slight sweetness naturally while keeping the dish nutritious and satisfying.

Lemon Garlic Chicken with Mushrooms and Zucchini

This light and refreshing dish combines the brightness of lemon with the richness of garlic and mushrooms. The addition of zucchini adds fiber and a satisfying texture to the meal, making it not only diabetes-friendly but also filling and nutritious. It’s a perfect option for a healthy weeknight dinner that won’t spike blood sugar levels.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup mushrooms, sliced
• 1 medium zucchini, sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp salt (optional)
• ½ tsp black pepper
• 1 tsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken with salt and pepper, then cook for 6–7 minutes per side until golden brown. Remove from the pan and set aside.
3. In the same skillet, add garlic and mushrooms, sautéing until the mushrooms soften.
4. Add zucchini slices and cook for 3–4 minutes until tender.
5. Stir in lemon juice and zest, scraping any browned bits from the pan.
6. Return the chicken to the pan and cook for an additional 5 minutes, allowing the flavors to meld.
7. Garnish with fresh parsley and serve with a side of quinoa or steamed green beans.

This dish is perfect for anyone looking for a light yet satisfying meal. The chicken provides lean protein, while the mushrooms and zucchini contribute fiber, helping to stabilize blood sugar and keep you full longer. The lemon adds a refreshing touch, making it a delightful and healthy option.

Chicken and Mushroom Stir-Fry with Cauliflower Rice

Packed with vibrant vegetables, this stir-fry features tender chicken and mushrooms, all tossed together in a savory sauce. With cauliflower rice as the base, this dish keeps carbohydrates low while offering plenty of flavor and nutrients. It’s quick, easy, and perfect for a healthy, diabetic-friendly meal.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup mushrooms, sliced
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp garlic powder
• 2 cups cauliflower rice
• 1 tsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat.
2. Add the sliced chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
3. In the same pan, add onion, bell pepper, and mushrooms. Stir-fry for 4–5 minutes until vegetables are tender.
4. Stir in soy sauce, rice vinegar, ginger, and garlic powder, and cook for 1–2 minutes to combine.
5. In a separate pan, sauté cauliflower rice for 3–4 minutes until tender.
6. Return the chicken to the pan and toss everything together.
7. Sprinkle sesame seeds on top and serve immediately.

This stir-fry offers a wonderful mix of textures and flavors while being low in carbs and high in nutrients. The cauliflower rice replaces traditional rice, making it a diabetes-friendly alternative that helps manage blood sugar levels without sacrificing taste.

Mushroom and Chicken Casserole

This baked casserole is a comforting, filling meal that combines lean chicken with mushrooms in a savory sauce, all topped with a light, crunchy almond flour crust. The dish is both low-carb and high in protein, providing a satisfying meal for anyone managing diabetes. It’s a great option for meal prep or a hearty dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tsp dried thyme
• ½ tsp salt (optional)
• ½ tsp black pepper
• ¼ cup almond flour
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until soft.
3. Add mushrooms and cook for 3–4 minutes until they release their moisture.
4. Stir in the chicken broth, thyme, salt, and pepper. Cook for 5 minutes, allowing the sauce to reduce slightly.
5. In a casserole dish, combine the cubed chicken with the mushroom mixture, spreading evenly.
6. Sprinkle almond flour over the top of the casserole, creating a light crust.
7. Bake for 20–25 minutes, or until the chicken is cooked through and the top is golden and crispy.
8. Garnish with fresh parsley and serve with a side of steamed broccoli or cauliflower mash.

This casserole is an excellent option for a satisfying, low-carb meal that helps manage blood sugar levels. The almond flour crust provides a crunchy topping while keeping the dish light and diabetes-friendly. It’s perfect for a comforting dinner or as part of a meal prep plan for the week ahead.

Spicy Chicken and Mushroom Skillet

This flavorful, spicy chicken and mushroom skillet is an easy and satisfying meal that packs a punch. With a mix of chili flakes and paprika, this dish brings bold, zesty flavors while keeping the carbohydrates low. The combination of tender chicken and mushrooms makes for a balanced, healthy meal that works well for diabetic-friendly diets.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili flakes
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt (optional)
• ½ cup low-sodium chicken broth

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the chicken slices and cook for about 6-7 minutes, until browned. Remove and set aside.
3. In the same skillet, add onion, bell pepper, garlic, and mushrooms, sautéing for 4-5 minutes until the vegetables are softened.
4. Stir in chili flakes, smoked paprika, black pepper, and salt.
5. Pour in chicken broth and bring the mixture to a simmer, scraping any browned bits from the skillet.
6. Return the chicken to the skillet and cook for an additional 5-7 minutes until the chicken is fully cooked.
7. Serve hot with a side of steamed vegetables or cauliflower rice.

This dish provides a satisfying combination of heat and flavor without any added sugars, making it perfect for a diabetic-friendly meal. The chili flakes and paprika add depth while boosting metabolism, and the mushrooms provide fiber and texture. It’s a great option when you’re craving something bold and flavorful.

Baked Chicken with Mushroom and Spinach Stuffing

This baked chicken with a savory mushroom and spinach stuffing is both flavorful and nutrient-packed, offering a perfect balance of lean protein and fiber. The mushrooms and spinach provide essential vitamins, and the stuffing creates a deliciously moist chicken that will leave you feeling satisfied without spiking blood sugar levels.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup mushrooms, chopped
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• ½ tsp salt (optional)
• ½ tsp black pepper
• ¼ cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic, onion, and mushrooms, and cook for 5 minutes until the mushrooms are soft.
3. Stir in spinach and cook until wilted, about 2 minutes. Season with basil, salt, and pepper.
4. Carefully cut a pocket in each chicken breast, ensuring not to slice all the way through. Stuff the chicken breasts with the mushroom and spinach mixture.
5. Place the stuffed chicken breasts in a baking dish and pour the chicken broth over the top.
6. Bake for 25–30 minutes, or until the chicken is fully cooked and juices run clear.
7. Serve with a side of roasted vegetables or a light salad.

This baked chicken dish offers a delicious combination of flavors and is packed with nutrients from the spinach and mushrooms. It’s a wonderful, diabetic-friendly alternative to heavier, carb-loaded meals. The stuffing keeps the chicken moist, making it a comforting and filling choice.

Chicken and Mushroom Soup

A warm, hearty soup is always a comforting option for cooler days. This chicken and mushroom soup is low in carbs, rich in protein, and packed with savory flavors. The combination of chicken, mushrooms, and fresh herbs creates a flavorful broth that’s not only diabetes-friendly but also nourishing for the body.

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp rosemary
• ½ tsp salt (optional)
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup kale or spinach (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Add mushrooms and cook for an additional 3–4 minutes until they start to soften.
3. Pour in the chicken broth, thyme, rosemary, salt, and pepper. Stir to combine and bring to a simmer.
4. Add shredded chicken to the pot and let the soup simmer for 15–20 minutes to allow the flavors to meld.
5. If using, stir in kale or spinach and cook for an additional 5 minutes.
6. Taste and adjust seasonings as necessary before serving.

This chicken and mushroom soup is a comforting, low-carb meal that will warm you up without affecting blood sugar levels. The combination of mushrooms, herbs, and chicken creates a savory broth, while the kale or spinach adds fiber and extra nutrients. It’s a great option for meal prep or a cozy dinner.

Mushroom and Chicken Lettuce Wraps

These lettuce wraps are a light, low-carb meal that packs plenty of flavors while keeping your blood sugar levels steady. The mushrooms add an earthy richness, while the chicken provides lean protein. The combination of fresh vegetables and a savory sauce makes these wraps both satisfying and diabetic-friendly.

Ingredients:

• 2 boneless, skinless chicken breasts, finely chopped
• 1 cup mushrooms, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• ½ tsp ginger, grated
• 1 tsp rice vinegar
• 1 tsp chili flakes (optional)
• 1 head of iceberg or butter lettuce, leaves separated

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and garlic, sautéing for 2-3 minutes until soft.
3. Add the chopped chicken and cook until browned and fully cooked.
4. Stir in the chopped mushrooms, soy sauce, sesame oil, ginger, rice vinegar, and chili flakes (if using). Cook for 4-5 minutes until the mushrooms release their moisture and soften.
5. Remove the skillet from heat and let the mixture cool slightly.
6. Spoon the chicken and mushroom mixture into individual lettuce leaves, wrapping them up like tacos.
7. Serve with a side of sliced cucumbers or a fresh salad.

These lettuce wraps are a fun, hands-on meal that delivers a satisfying crunch while keeping carbs in check. The savory chicken and mushroom filling is complemented by the freshness of the lettuce, making it a great, diabetes-friendly option for lunch or dinner.

Chicken and Mushroom Frittata

This chicken and mushroom frittata is an excellent choice for a nutritious breakfast or a light dinner. Packed with protein, vegetables, and healthy fats, this dish is low in carbs and helps stabilize blood sugar. The eggs provide a good dose of protein, while the mushrooms add a savory depth of flavor, making this a hearty yet light option.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 6 large eggs
• 1 tbsp olive oil
• ½ tsp salt (optional)
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened.
3. Add mushrooms and cook for 4-5 minutes until the mushrooms are tender and browned.
4. Stir in the shredded chicken and cook for an additional 2 minutes to heat through.
5. In a bowl, whisk together the eggs, salt, pepper, and oregano. Pour the eggs into the skillet over the chicken and mushrooms.
6. Cook on the stovetop for 2-3 minutes, allowing the edges to set, then transfer the skillet to the oven and bake for 10–12 minutes, or until the eggs are fully cooked and set in the center.
7. Remove from the oven, garnish with fresh parsley, and serve warm.

This frittata offers a balanced combination of protein and vegetables, making it perfect for anyone looking to maintain stable blood sugar levels. It’s an excellent meal prep option and can be enjoyed for breakfast, lunch, or dinner. The savory mushrooms and tender chicken make it a satisfying choice.

Chicken and Mushroom Stir-Fry with Zucchini Noodles

For a deliciously healthy, low-carb stir-fry, this recipe combines chicken, mushrooms, and zucchini noodles. The zucchini noodles are a great pasta alternative, providing fiber and vitamins while keeping the meal light. The savory stir-fry sauce enhances the flavors without the carbs of traditional stir-fry sauces, making it perfect for a diabetes-friendly meal.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup mushrooms, sliced
• 1 medium zucchini, spiralized into noodles
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey (optional)
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sliced chicken and cook for 5–7 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add garlic, onion, and bell pepper, sautéing for 2-3 minutes until softened.
3. Stir in the mushrooms and cook for 4-5 minutes until they soften and release their moisture.
4. Add zucchini noodles to the skillet and cook for 2-3 minutes until tender.
5. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey (if using). Pour the sauce over the vegetables and noodles.
6. Return the chicken to the skillet and toss everything to combine, cooking for an additional 2-3 minutes to heat through.
7. Garnish with sesame seeds and serve immediately.

This stir-fry is a flavorful, low-carb alternative to traditional stir-fry dishes. The zucchini noodles provide a fresh, low-calorie base while still delivering the satisfying textures of pasta. The savory sauce ties everything together, making this a delicious and diabetic-friendly meal.

Chicken and Mushroom Quinoa Pilaf

This chicken and mushroom quinoa pilaf is a wholesome and filling meal that combines lean chicken with earthy mushrooms and the nutty flavor of quinoa. It’s a great source of protein, fiber, and essential nutrients, making it an ideal option for anyone managing diabetes. The dish is savory, satisfying, and low in carbohydrates.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp salt (optional)
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned, about 6–7 minutes. Remove chicken and set aside.
2. In the same skillet, add onion and mushrooms and cook until softened, about 5 minutes.
3. Stir in quinoa and cook for 2–3 minutes, allowing it to lightly toast in the pan.
4. Pour in chicken broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and cover.
5. Simmer for 15–20 minutes, or until the quinoa is cooked and the liquid is absorbed.
6. Stir in the cooked chicken and cook for an additional 5 minutes.
7. Garnish with fresh parsley and serve hot.

This quinoa pilaf is a flavorful and balanced meal that provides a good source of fiber and protein, making it perfect for a diabetes-friendly diet. The quinoa helps keep the meal light and satisfying, while the mushrooms and chicken add depth and heartiness. It’s a great option for lunch or dinner.

Chicken and Mushroom Coconut Curry

This creamy coconut curry with chicken and mushrooms is a rich and flavorful dish that is low in carbs and full of healthy fats. The coconut milk provides a silky texture, while the spices add warmth and depth to the flavor profile. It’s an excellent way to enjoy a flavorful, diabetic-friendly meal with an exotic twist.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 can (14 oz) light coconut milk
• 1 tbsp curry powder
• ½ tsp turmeric
• ½ tsp salt (optional)
• ½ tsp black pepper
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking for 3–4 minutes until softened.
2. Add the cubed chicken and cook for 6–7 minutes, until browned and cooked through.
3. Stir in mushrooms and cook for an additional 3 minutes until they release moisture.
4. Add curry powder, turmeric, salt, and black pepper, stirring to coat the chicken and mushrooms in the spices.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Reduce the heat and let it simmer for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Garnish with fresh cilantro and serve with cauliflower rice or a side of steamed broccoli.

This coconut curry is a rich, flavorful dish that is surprisingly light despite its creamy texture. The combination of spices and coconut milk provides a satisfying depth of flavor, while the chicken and mushrooms offer a nutritious balance. It’s a great option for a comforting, diabetes-friendly dinner.

Chicken and Mushroom Tacos

These chicken and mushroom tacos are a low-carb, flavorful option that can be enjoyed as a quick lunch or dinner. The filling combines tender chicken with mushrooms and a delicious mix of seasonings, all wrapped in a fresh lettuce leaf instead of traditional tortillas. It’s a tasty and satisfying meal that’s perfect for managing blood sugar levels.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup mushrooms, chopped
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt (optional)
• ½ tsp black pepper
• 1 head of iceberg lettuce or butter lettuce, leaves separated
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
2. Add chopped mushrooms and cook until tender, about 4-5 minutes.
3. Stir in the shredded chicken, cumin, chili powder, garlic powder, salt, and black pepper.
4. Pour in lime juice and stir to combine. Let the mixture cook for another 2-3 minutes.
5. Remove the skillet from heat and spoon the chicken and mushroom mixture into individual lettuce leaves.
6. Garnish with fresh cilantro and serve with a side of salsa or avocado slices.

These chicken and mushroom tacos are a fun, low-carb alternative to traditional tacos. The lettuce wraps provide a fresh crunch, while the chicken and mushrooms create a savory, satisfying filling. It’s a great option for a healthy, diabetic-friendly meal that still feels indulgent.

Chicken and Mushroom Spaghetti Squash Casserole

This chicken and mushroom spaghetti squash casserole is a nutritious and comforting meal that’s perfect for those looking to reduce their carb intake. The spaghetti squash mimics the texture of pasta, providing a low-carb alternative while still allowing for a hearty, filling meal. The combination of tender chicken, savory mushrooms, and a cheesy topping makes this casserole a satisfying choice for anyone managing diabetes.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 medium spaghetti squash
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup low-fat shredded mozzarella cheese
• 1/2 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp black pepper
• ½ tsp salt (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half and scoop out the seeds. Place it cut-side down on a baking sheet and bake for 35–40 minutes until tender.
3. While the squash is baking, heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms, cooking for 5 minutes until softened.
4. Stir in the shredded chicken, chicken broth, oregano, basil, salt, and pepper. Cook for 5 more minutes to heat through.
5. Once the squash is done, use a fork to scrape out the strands of squash into a large casserole dish.
6. Mix in the chicken and mushroom mixture with the spaghetti squash. Top with shredded mozzarella cheese.
7. Bake the casserole for an additional 10–15 minutes, until the cheese is melted and bubbly.
8. Serve warm with a side of steamed vegetables or a fresh salad.

This casserole is an excellent low-carb, high-protein meal that will satisfy your craving for comfort food while keeping your blood sugar levels in check. The spaghetti squash provides a great substitute for pasta, and the chicken and mushroom mixture brings plenty of flavor and nutrition to the dish.

Chicken and Mushroom Fajita Bowls

These chicken and mushroom fajita bowls are a vibrant, healthy meal packed with lean protein, veggies, and bold flavors. The fajita seasoning adds a delicious kick, while the mushrooms and chicken provide texture and heartiness. This low-carb, diabetes-friendly meal is perfect for a quick lunch or dinner that feels like a treat.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp fajita seasoning
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt (optional)
• Fresh cilantro for garnish
• Cauliflower rice or lettuce leaves for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the chicken strips and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add onion, bell peppers, and mushrooms, cooking for 4-5 minutes until softened.
4. Stir in fajita seasoning, garlic powder, lime juice, salt, and pepper. Cook for 2–3 more minutes, allowing the spices to coat the vegetables.
5. Return the chicken to the skillet and toss to combine with the vegetables and seasoning.
6. Serve the fajita mixture over a bed of cauliflower rice or use lettuce leaves as wraps for a low-carb option.
7. Garnish with fresh cilantro and enjoy!

These fajita bowls are a delicious and customizable meal that is full of flavor but low in carbohydrates. The chicken and mushrooms provide plenty of protein and fiber, and the fajita seasoning gives the dish a vibrant, bold taste. It’s perfect for a quick and satisfying meal when you’re craving something flavorful and diabetes-friendly.

Chicken and Mushroom Risotto (Cauliflower Rice Version)

This low-carb chicken and mushroom risotto is a healthier take on the traditional dish, substituting cauliflower rice for the usual risotto rice. The creamy, rich texture comes from the cauliflower rice and a touch of Parmesan, making this dish an indulgent yet diabetic-friendly option. Packed with lean chicken, savory mushrooms, and healthy fats, it’s a perfect comfort food with minimal impact on blood sugar.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 small head of cauliflower, grated into rice-sized pieces
• 1 cup low-sodium chicken broth
• ¼ cup Parmesan cheese, grated
• ½ tsp salt (optional)
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook for 6-7 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add garlic, onion, and mushrooms, cooking for 5 minutes until softened.
3. Stir in the grated cauliflower and cook for another 5 minutes until it becomes tender and begins to resemble rice.
4. Pour in chicken broth and bring to a simmer, cooking for 8-10 minutes, until most of the liquid is absorbed.
5. Stir in Parmesan cheese, salt, and pepper, and return the chicken to the skillet. Mix everything together and cook for an additional 2 minutes.
6. Garnish with fresh parsley and serve hot.

This cauliflower rice risotto offers all the creamy comfort of traditional risotto without the added carbs. The chicken and mushrooms create a hearty base, while the cauliflower provides fiber and nutrients. The result is a rich and satisfying dish that’s perfect for anyone managing their blood sugar levels while still craving something indulgent.

Chicken and Mushroom Soup

This chicken and mushroom soup is a comforting, low-carb dish that’s perfect for chilly evenings. The mushrooms bring a rich, earthy flavor, while the chicken provides lean protein. The creamy base, made without heavy cream, uses a combination of chicken broth and a touch of almond milk for a lighter option. It’s filling and warming, making it a great choice for a diabetic-friendly meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp salt (optional)
• ½ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and soften.
3. Stir in the shredded chicken, chicken broth, almond milk, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 20 minutes, allowing the flavors to meld.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh parsley and serve warm.

This soup is light yet filling, providing a perfect balance of protein and fiber. The creamy base makes it indulgent, but the absence of heavy cream keeps it light and suitable for a diabetic-friendly diet. It’s a great comfort food choice for any meal of the day.

Chicken and Mushroom Zucchini Skillet

This chicken and mushroom zucchini skillet is a quick, easy, and healthy meal that’s low in carbs yet packed with nutrients. Zucchini takes the place of starchy sides, providing a fresh, light base that complements the savory chicken and mushrooms perfectly. It’s a one-pan dish that’s both flavorful and diabetic-friendly, making it ideal for busy nights.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 cup mushrooms, sliced
• 2 medium zucchinis, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt (optional)
• ½ tsp black pepper
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken slices and cook for 6–7 minutes until browned and fully cooked. Remove the chicken and set aside.
2. In the same skillet, add the diced onion and garlic, cooking for 2-3 minutes until fragrant.
3. Add the mushrooms and cook for 4–5 minutes until they soften.
4. Stir in the zucchini, oregano, basil, salt, and pepper. Cook for 5–7 minutes until the zucchini is tender but still slightly crisp.
5. Return the chicken to the skillet and toss everything together, cooking for an additional 2 minutes to heat through.
6. Garnish with fresh basil and serve hot.

This skillet dish is perfect for those seeking a low-carb meal with plenty of flavor. The zucchini and mushrooms provide a satisfying base, while the chicken adds protein and richness. The dried herbs bring a Mediterranean flair, making this meal both simple and delicious.

Chicken and Mushroom Avocado Salad

This chicken and mushroom avocado salad is a refreshing and nutrient-packed dish that is perfect for lunch or a light dinner. The creamy avocado pairs perfectly with the tender chicken and earthy mushrooms, while a simple olive oil dressing ties it all together. It’s a great option for a diabetic-friendly meal that’s full of healthy fats, protein, and fiber.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 cup mushrooms, sliced
• 1 large avocado, diced
• 1 small cucumber, sliced
• 1 cup mixed greens (e.g., spinach, arugula, or kale)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp salt (optional)
• ½ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. Grill or pan-sear the chicken breasts until fully cooked, then slice them thinly.
2. In a large bowl, combine the mixed greens, sliced mushrooms, cucumber, and avocado.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Add the sliced chicken to the salad and drizzle the dressing over the top.
5. Toss gently to combine and garnish with fresh cilantro.
6. Serve immediately as a light, nutritious meal.

This avocado salad is full of healthy fats from the avocado, protein from the chicken, and fiber from the vegetables, making it an excellent choice for those managing blood sugar. The fresh, tangy dressing enhances the flavors, while the avocado provides a creamy texture that makes the salad feel indulgent. It’s a satisfying and delicious option for anyone following a diabetes-friendly diet.

Note: More recipes are coming soon!