25+ Delicious Holiday Diabetic Chicken Breast Recipes for a Healthy Feast

The holiday season is a time for celebrating with family, friends, and delicious food.

However, for those managing diabetes, traditional holiday fare can often feel like a challenge.

Rich, sugary desserts and carb-heavy dishes may be tempting, but they aren’t always the best choices for blood sugar management.

The good news is that you can still enjoy the flavors of the season with healthier, diabetic-friendly alternatives that won’t compromise on taste.

Enter the rice cooker—a versatile kitchen tool that makes it easy to prepare nutritious meals with minimal effort.

Whether you’re looking to make a savory side, a hearty main dish, or a comforting dessert, your rice cooker can help you craft diabetes-friendly holiday recipes that are both satisfying and festive.

We’ll share 25+ holiday diabetic rice cooker recipes, from low-carb sides to protein-packed mains and even sweet treats, ensuring that you can enjoy a holiday feast without worrying about your blood sugar levels.

25+ Delicious Holiday Diabetic Chicken Breast Recipes for a Healthy Feast

This holiday season, there’s no need to sacrifice flavor or joy in your meals just because you’re managing diabetes.

With these 25+ holiday diabetic rice cooker recipes, you can enjoy a variety of dishes that are both health-conscious and delicious.

Whether you’re cooking for yourself, a loved one, or hosting a festive gathering, these easy-to-make recipes will help you stay on track with your health goals while savoring every bite.

So, dust off your rice cooker and get ready to enjoy a holiday meal that’s as nutritious as it is tasty.

From savory sides to sweet indulgences, there’s something here for everyone, making your holiday season just a little bit sweeter (and healthier) this year.

Festive Herb Lemon Cauliflower Rice

A light and refreshing side dish, this cauliflower rice recipe is packed with holiday herbs and a hint of lemon, making it a diabetes-friendly option for festive meals. With its low-carb base and aromatic flavors, it pairs beautifully with roasted meats or vegetarian mains.

Ingredients

• 1 medium head cauliflower, grated or riced
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a rice cooker set to “Sauté” or “Cook.”
2. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the riced cauliflower and stir well. Close the lid and allow it to steam for 5-7 minutes, stirring occasionally.
4. Open the lid and mix in the lemon zest, juice, parsley, thyme, salt, and pepper.
5. Close the lid and let it sit for another 2-3 minutes on the “Warm” setting to meld the flavors.
6. Serve warm as a festive side dish.

This vibrant dish is a perfect way to incorporate seasonal herbs into your holiday spread. The citrusy brightness and earthy flavors make it a crowd-pleaser while being mindful of dietary needs.

Holiday Cinnamon Spice Brown Rice Pudding

This warm and comforting dessert is a healthier twist on a holiday classic. Made with brown rice, almond milk, and natural sweeteners, it’s a diabetic-friendly option for satisfying sweet cravings during the festive season.

Ingredients

• 1 cup cooked brown rice
• 2 cups unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons erythritol or another sugar substitute
• 1/4 cup unsweetened dried cranberries (optional)
• Chopped nuts for garnish

Instructions

1. Add the cooked brown rice and almond milk to the rice cooker. Set it to the “Porridge” or “Cook” setting.
2. Stir in the vanilla extract, cinnamon, nutmeg, and erythritol. Close the lid and let it cook for about 10 minutes.
3. If using, add dried cranberries during the last 2-3 minutes of cooking. Stir to combine.
4. Once the pudding thickens, turn off the rice cooker and let it rest for 5 minutes.
5. Spoon into bowls, garnish with chopped nuts, and serve warm.

This creamy and aromatic pudding will become a holiday favorite. It’s indulgent yet balanced, offering the nostalgic flavors of the season without spiking blood sugar levels.

Savory Wild Rice and Cranberry Medley

A hearty and colorful dish, this wild rice medley combines the nuttiness of wild rice with the tart sweetness of cranberries. It’s an excellent addition to holiday feasts, complementing turkey or ham with a diabetic-friendly twist.

Ingredients

• 1 cup wild rice, rinsed
• 2 cups low-sodium vegetable or chicken broth
• 1/2 cup fresh or unsweetened dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 celery stalk, diced
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions

1. Add wild rice and broth to the rice cooker. Close the lid and set to “Cook.”
2. In a small pan, heat olive oil and sauté onion and celery until softened. Add the sage, and cook for another minute.
3. Once the rice is nearly cooked, stir in the onion mixture, cranberries, and pecans. Close the lid and let it cook for an additional 5 minutes.
4. Season with salt and pepper to taste, fluff with a fork, and serve warm.

This vibrant medley is a feast for both the eyes and the palate. The combination of textures and flavors makes it a standout dish, perfect for the season’s celebrations while prioritizing health-conscious ingredients.

Spiced Pumpkin Quinoa Pilaf

A festive and hearty side dish, this spiced pumpkin quinoa pilaf is rich in fiber and antioxidants, making it a perfect diabetic-friendly option for holiday meals. The combination of quinoa and pumpkin creates a comforting texture, while the warm spices provide a deliciously seasonal flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil
• 1/4 cup chopped pecans or walnuts
• 1/4 cup dried unsweetened cranberries
• Salt and pepper to taste

Instructions

1. Add quinoa and vegetable broth to the rice cooker. Close the lid and set it to “Cook.”
2. In a small bowl, mix the pumpkin puree with cinnamon, nutmeg, salt, and pepper.
3. Once the quinoa is cooked, stir in the pumpkin mixture, olive oil, and nuts.
4. Let it sit on the “Warm” setting for 5 minutes to combine the flavors.
5. Stir in dried cranberries and serve warm.

This pilaf is a wonderful alternative to traditional rice dishes, offering a rich, comforting side that pairs well with roasted meats or plant-based entrees. Its balance of sweet and savory spices makes it a great addition to any holiday table, while still being mindful of blood sugar levels.

Roasted Brussels Sprouts and Sweet Potato Medley

This nutrient-packed dish brings together the richness of roasted Brussels sprouts and sweet potatoes, two superfoods that provide fiber and vitamins. It’s an ideal side for a holiday spread, offering a satisfying combination of flavors with minimal carbs.

Ingredients

• 1 cup Brussels sprouts, trimmed and halved
• 1 medium sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup pomegranate seeds for garnish (optional)

Instructions

1. Add Brussels sprouts and sweet potatoes to the rice cooker. Drizzle with olive oil and sprinkle with rosemary, garlic powder, salt, and pepper.
2. Close the lid and set the rice cooker to “Cook” for about 20 minutes, stirring halfway through.
3. Once the vegetables are tender and slightly caramelized, open the lid and fluff with a fork.
4. Garnish with pomegranate seeds and serve warm.

This vibrant dish is a nutrient-dense option that brings a festive pop of color to your table. The combination of the savory Brussels sprouts and sweet potatoes makes it a perfect accompaniment to any holiday main course while maintaining a low glycemic index for better blood sugar control.

Cranberry Walnut Stuffed Acorn Squash

This beautiful, flavorful dish is perfect for a diabetic-friendly holiday feast. Roasted acorn squash halves are filled with a savory-sweet mixture of cranberries, walnuts, and quinoa. It’s a complete meal on its own or a stunning side dish for any holiday spread.

Ingredients

• 2 acorn squash, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1/2 cup dried unsweetened cranberries
• 1/4 cup walnuts, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes until tender.
2. While the squash is roasting, cook the quinoa in the rice cooker with the vegetable broth on the “Cook” setting.
3. Once the quinoa is cooked, stir in the cranberries, walnuts, cinnamon, and a pinch of salt.
4. Stuff the roasted squash halves with the quinoa mixture and return them to the oven for 10 minutes to warm through.
5. Serve warm, garnished with additional nuts or herbs if desired.

This stuffed squash is a fantastic holiday centerpiece. It’s hearty, satisfying, and packed with nutrients, while the balance of tart cranberries and crunchy walnuts adds festive flair. It’s a flavorful, low-carb alternative to traditional stuffing, making it a great choice for those managing their blood sugar.

Zucchini and Carrot Casserole

A comforting, vegetable-packed casserole, this zucchini and carrot dish is light yet satisfying, with a perfect balance of flavors. It’s a great way to incorporate more veggies into your holiday meal without sacrificing taste.

Ingredients

• 2 medium zucchinis, grated
• 2 medium carrots, grated
• 1/2 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Grate the zucchini and carrots and place them in a bowl. Squeeze out any excess moisture from the zucchini.
2. Add the almond milk, olive oil, Parmesan cheese, nutmeg, salt, and pepper. Mix well.
3. Pour the mixture into the rice cooker and set it to the “Cook” setting.
4. After 10 minutes, stir the casserole and continue cooking for another 5-7 minutes until the vegetables are tender and the casserole is heated through.
5. Serve warm as a side dish.

This zucchini and carrot casserole is a delicious and nutritious option that’s full of fiber, vitamins, and minerals. It’s a light yet flavorful side that pairs well with heavier holiday mains, offering a healthier alternative to traditional casseroles without compromising on flavor.

Garlic and Herb Cauliflower Mash

This creamy, garlic-infused cauliflower mash is a healthy alternative to traditional mashed potatoes, perfect for those watching their blood sugar. It’s rich in flavor, thanks to aromatic herbs and garlic, and pairs wonderfully with turkey, ham, or any holiday roast.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Steam the cauliflower florets in the rice cooker with a small amount of water until tender, about 15 minutes.
2. While the cauliflower is steaming, heat the olive oil in a small pan over medium heat and sauté the garlic until fragrant.
3. Drain the cauliflower and transfer it to the rice cooker. Add the sautéed garlic, almond milk, thyme, rosemary, salt, and pepper.
4. Use a hand masher or a food processor to mash the cauliflower until smooth and creamy.
5. Serve warm as a healthier alternative to mashed potatoes.

This cauliflower mash is a comforting, low-carb dish that’s both satisfying and healthy. The garlic and herbs bring an aromatic richness that complements any main dish, making it a perfect holiday side that won’t cause blood sugar spikes.

Pecan-Crusted Salmon with Lemon-Dill Sauce

This festive and flavorful salmon dish features a crunchy pecan crust and a refreshing lemon-dill sauce. It’s an excellent choice for a diabetic-friendly holiday main course, offering omega-3 fatty acids and plenty of protein while being easy to prepare in the rice cooker.

Ingredients

• 4 salmon fillets
• 1/2 cup pecans, chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

For the sauce:

• 1/4 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the rice cooker to the “Cook” setting.
2. Brush the salmon fillets with olive oil and season with salt and pepper. Spread a thin layer of Dijon mustard on top of each fillet.
3. Press the chopped pecans into the mustard-coated salmon fillets.
4. Place the salmon fillets in the rice cooker and cook for 8-10 minutes, or until the fish flakes easily with a fork.
5. While the salmon is cooking, mix all the sauce ingredients in a small bowl.
6. Serve the salmon fillets with the lemon-dill sauce on top.

This pecan-crusted salmon provides a perfect balance of flavor and nutrition. The crunchy coating and zesty sauce elevate the fish, making it a beautiful and satisfying addition to your holiday table. It’s high in protein, heart-healthy fats, and free from refined sugars, making it an ideal option for those managing diabetes.

Roasted Butternut Squash and Lentil Stew

A warm and hearty stew, this butternut squash and lentil dish is packed with fiber, antioxidants, and plant-based protein. It’s a filling and nutritious holiday meal that will satisfy your taste buds while keeping your blood sugar stable.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup dry green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste

Instructions

1. Add the butternut squash, lentils, vegetable broth, onion, carrots, garlic, cumin, turmeric, salt, and pepper to the rice cooker.
2. Set the rice cooker to the “Cook” or “Stew” setting and let it cook for about 30-35 minutes until the lentils and squash are tender.
3. Stir occasionally to prevent sticking.
4. Once the stew is done, taste and adjust the seasonings if needed. Serve warm.

This stew is a nourishing, comforting dish that’s perfect for a holiday meal. The combination of butternut squash, lentils, and warming spices creates a rich and satisfying flavor profile. It’s an excellent choice for those looking for a plant-based, low-carb meal that still feels indulgent and festive.

Almond Flour Pancakes with Cinnamon Apple Compote

For a sweet and festive breakfast or dessert, these almond flour pancakes paired with a warm cinnamon apple compote make the perfect holiday treat. The pancakes are low-carb and gluten-free, and the compote adds a burst of flavor with minimal sugar.

Ingredients
For the pancakes:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the apple compote:

• 2 medium apples, peeled and diced
• 1/2 teaspoon ground cinnamon
• 1 tablespoon erythritol or your preferred sweetener
• 1/4 cup water

Instructions

1. In a bowl, whisk together almond flour, eggs, almond milk, baking powder, vanilla extract, and salt until smooth.
2. Preheat the rice cooker and grease the bowl with a small amount of olive oil or cooking spray. Pour the pancake batter into the rice cooker and cook for 10-12 minutes until the pancakes are golden and cooked through.
3. While the pancakes are cooking, prepare the apple compote by combining diced apples, cinnamon, sweetener, and water in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the apples are soft and the mixture thickens.
4. Once the pancakes are ready, top with the warm apple compote and serve.

These almond flour pancakes are a delightful, guilt-free treat that’s perfect for a diabetic-friendly holiday breakfast or dessert. The cinnamon apple compote adds a natural sweetness and festive flair, creating a dish that’s both satisfying and low in carbs.

Spaghetti Squash Primavera

A vibrant and light dish, this spaghetti squash primavera is a perfect low-carb, diabetes-friendly option for the holiday table. Packed with colorful vegetables and a light garlic herb sauce, it’s a healthy, satisfying side dish that pairs well with roasted meats or can stand alone as a vegetarian meal.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the rice cooker to the “Cook” setting. Cut the spaghetti squash in half, remove the seeds, and place the squash halves in the rice cooker. Add 1/2 cup water, close the lid, and cook for 20-25 minutes until tender.
2. Use a fork to scrape the inside of the squash into “noodles.” Set aside.
3. In a pan, heat olive oil over medium heat. Add the bell pepper, zucchini, yellow squash, and tomatoes. Cook for 5-7 minutes, stirring occasionally.
4. Add garlic, basil, oregano, salt, and pepper, and cook for another minute until fragrant.
5. Add the cooked spaghetti squash noodles to the pan, toss everything together, and serve garnished with fresh parsley.

This colorful dish is a great low-carb substitute for traditional pasta, providing a satisfying texture with a medley of roasted vegetables. It’s a light and refreshing addition to your holiday spread, offering a healthier alternative to heavier, carb-rich sides while still delivering great flavor.

Mediterranean Chickpea and Spinach Stew

Packed with fiber and plant-based protein, this Mediterranean-inspired stew is a hearty and satisfying dish that’s perfect for any holiday spread. Rich in flavors from garlic, tomatoes, and aromatic spices, it’s a great option for those looking to enjoy a nourishing, low-carb meal.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup fresh spinach, chopped
• 1 can diced tomatoes (no salt added)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions

1. In the rice cooker, add olive oil and set it to “Sauté” or “Cook.” Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the ground cumin, coriander, and oregano. Stir to coat the onions and garlic in the spices.
3. Add the diced tomatoes, chickpeas, spinach, salt, and pepper. Stir to combine.
4. Close the rice cooker lid and set it to “Cook” for 10-15 minutes, allowing the flavors to meld together.
5. Serve the stew with a squeeze of fresh lemon juice for brightness.

This Mediterranean stew is rich in flavor and nutrients, providing plenty of fiber and protein to keep you feeling full. The combination of chickpeas and spinach makes it a heart-healthy, diabetic-friendly dish that works well as a main course or a side. The fresh lemon juice adds a refreshing touch, enhancing the overall flavor profile.

Cranberry Almond Broccoli Salad

This refreshing broccoli salad is a crunchy, colorful side that’s packed with fiber and antioxidants. The sweetness of dried cranberries and the crunch of almonds balance perfectly with the savory broccoli, making this salad an excellent option for a holiday gathering.

Ingredients

• 4 cups fresh broccoli florets
• 1/4 cup dried unsweetened cranberries
• 1/4 cup sliced almonds, toasted
• 1/4 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or stevia (optional)
• Salt and pepper to taste

Instructions

1. Steam the broccoli florets in the rice cooker for 5-7 minutes until just tender but still vibrant. Drain and let it cool.
2. In a bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, honey (if using), salt, and pepper.
3. Toss the cooled broccoli with the yogurt dressing, cranberries, and toasted almonds.
4. Serve chilled or at room temperature as a refreshing, nutrient-packed side dish.

This salad offers a light, crunchy contrast to heavier holiday dishes, and the combination of fresh broccoli, tart cranberries, and crunchy almonds is both satisfying and healthful. It’s a great way to incorporate more vegetables into your meal, while keeping the dish diabetic-friendly and low in calories.

Cauliflower and Spinach Stuffed Bell Peppers

These stuffed bell peppers are an incredibly flavorful and nutritious option for a diabetic-friendly holiday meal. Filled with cauliflower rice, spinach, and aromatic spices, they provide a great source of fiber and vitamins, all while being low in carbs.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium cauliflower, riced
• 2 cups fresh spinach, chopped
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the rice cooker to the “Cook” setting. Steam the cauliflower rice for 5-7 minutes, then set aside.
2. In a pan, heat olive oil and sauté the onion and garlic until softened. Add the spinach, cumin, smoked paprika, salt, and pepper, and cook for another 2-3 minutes.
3. Stir in the cauliflower rice and cook for another 3-5 minutes to combine the flavors.
4. Stuff the bell peppers with the cauliflower-spinach mixture and place them in the rice cooker.
5. Cook the stuffed peppers on the “Cook” setting for about 10-15 minutes, until the peppers are tender.
6. Serve warm, garnished with fresh herbs if desired.

These stuffed bell peppers are a perfect, low-carb, veggie-filled meal that is both satisfying and flavorful. The combination of cauliflower rice and spinach makes this a great alternative to traditional stuffed peppers while still maintaining the festive spirit. It’s a colorful and nutritious option for any holiday table.

Note: More recipes​ are coming soon!