Chicken

For years, chicken was relegated to the Sunday dinner table. Now, it's an anytime type of food.

And so, here are six yummy chicken recipes for you to try, including Chicken and Broccoli Casserole and Artichoke Chicken Salad. Enjoy!

CHICKEN CHUTNEY WRAPS

Recipe Yield: Yield: 4 servings; Serving Size: 1/4 of recipe

Source: The Complete Diabetes Prevention Plan

Book Title: The Complete Diabetes Prevention Plan

This is from Diabetic Gourmet.

To view this online, click here.

Ingredients

2 cups ready-made shredded coleslaw mix

1/4 cup nonfat or light mayonnaise

1 tablespoon plus 1 teaspoon mango chutney

4 whole-wheat flour tortillas (8 to 9-inch rounds)

8 ounces thinly sliced roasted chicken or turkey breast

12 fresh spinach leaves or 4 Boston or Bibb lettuce leaves

Directions

Combine the coleslaw mix, mayonnaise, and chutney and toss to mix well. Set aside.

Warm the tortillas according to package directions. Lay the tortillas on a flat surface and layer a quarter of the chicken or turkey over the lower half only of each tortilla, leaving a 1-1/2 inch margin on the right and left sides.

Top the chicken or turkey on each tortilla with a quarter of the coleslaw mixture followed by the spinach or lettuce.

Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each wrap in half and serve immediately.

Nutritional Information Per Serving: Calories: 262; Fat: 4.7 g; Sodium: 535 mg; Cholesterol: 32 mg; Protein: 22 g; Carbohydrates: 32 g

Diabetic Exchanges:2 Starch, 2 Very Lean Meat, 1/2 Vegetable

ARTICHOKE CHICKEN SALAD

Recipe Yield: Yield: 4 servings; Serving Size: 3/4 cup

Source: The Complete Diabetes Prevention Plan

Book Title: The Complete Diabetes Prevention Plan

This is from Diabetic Gourmet.

To view this online, click here.

Ingredients

1-1/2 cups shredded roasted chicken breast

1 cup marinated artichoke hearts, drained and coarsely chopped

1/2 cup 1-inch pieces roasted or broiled asparagus spears

1/4 cup chopped roasted red bell pepper

3 to 4 tablespoons light olive oil vinaigrette or Italian salad dressing

1/8 teaspoon coarsely ground black pepper

Directions

Combine the chicken, artichoke hearts, asparagus, and bell pepper in a medium bowl and toss to mix well. Add the salad dressing and pepper and toss again.

Let the salad sit for 15 minutes before serving or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens garnished with a sprinkling of blue cheese crumbles and chopped walnuts, or serve in lettuce-lined pita pockets.

Nutritional Information Per Serving: Calories: 148; Fat: 5.1 g; Sodium: 301 mg; Cholesterol: 45 mg; Protein: 18 g; Carbohydrates: 5 g

Diabetic Exchanges:2 Very Lean Meat, 1 Vegetable, 1 Fat

BUFFALO SOFT TACOS

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos

Recipe Yield: 4 Servings. Serving size: 1 taco

Source: Cooking Up Fun For Kids With Diabetes

Book Title: Cooking Up Fun For Kids With Diabetes

Ingredients

1/3 cup mild cayenne pepper sauce (such as Frank's™ Red Hot Sauce, not Tabasco sauce)

1 teaspoon corn oil

2 cups (about 10 ounces) diced cooked chicken breast

4 (8 inch) tortillas, warmed if desired

1/2 cup (2 ounces) finely shredded Monterey Jack cheese

1 cup finely chopped lettuce

2 tablespoons + 2 teaspoons light ranch dressing

Directions

Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.

Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).

Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.

Fold each taco in half, or roll it up. Slice in half if you want to.

Notes:

Cooking Up Fun For Kids With Diabetes authors Patti B. Geil, MS,RD,FADA,CDE, and Tami Ross, RD, LD, CDE, have planted their collective fingers directly on the food tastes that kids really love.

Nutritional Information Per Serving: Calories: 351; Fat: 13 g; Saturated Fat: 5 g; Fiber: 5 g; Sodium: 1220 mg; Cholesterol: 72 mg; Protein: 30 g; Carbohydrates: 26 g

Diabetic Exchanges: 1-1/2 Starch, 4 Meat, lean

CHICKEN FAJITAS

Yield: 4 servings

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-fajitas

Ingredients

1/2 lb. boneless, skinless chicken breast, cut into very thin strips

1 tsp. ground cumin

Juice of 1/2 lime

1 Tbsp. canola oil, divided

1/2 large white onion, thinly sliced

1 medium green bell pepper, seeded, cut in 1/2 inch strips

1 to 2 jalapeno peppers, seeded, cut lengthwise in thin strips

1/2 cup well-drained salsa

2-4 Tbsp. (according to taste) minced cilantro leaves

4 whole-wheat tortillas

Directions

Sprinkle cumin over the chicken and rub in. Add chicken and lime juice to a container with a tight lid, cover and shake to mix well. Marinate in the refrigerator, 2 to 24 hours, shaking the container occasionally.

About an hour before cooking the chicken, remove it from the marinade, pat dry with paper towels and set aside to allow it to come to room temperature.

Add half of the oil to a medium, nonstick skillet over medium high heat. Stir in the onion, green and jalapeno peppers. Sauté until onions are lightly browned, about 10 minutes. Transfer vegetables to a plate and set aside. Do not clean the pan.

Heat remaining oil in the pan over high heat until hot. Add chicken and cook until slightly browned, 1 to 4 minutes, depending on thinness. With a slotted spoon, transfer chicken to a plate.

Place a tortilla on each of 4 plates. Add one-fourth of the chicken to each in a narrow band, leaving a 1-inch margin at each end of the tortilla. Top chicken with one-fourth of the vegetables, then one-fourth of the salsa, then one-fourth of the cilantro. Fold ends of the tortilla over the filling. Roll up as tightly as possible. Serve immediately.

Nutritional Information Per Serving: Calories: 190; Fat: 5 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 350 mg; Protein: 17 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 Bread/Starch

HONEY-MUSTARD CHICKEN WINGS

Recipe Yield: Serves: 8 (16 drumettes). Serving Size: 2 drumettes

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/honey-mustard-chicken-wings

Ingredients

2 tablespoons spicy brown mustard or prepared mustard with horseradish

1 tablespoon plus 1 teaspoon honey

1/3 cup plain dry bread crumbs

1-1/2 pounds chicken wine drumettes (about 16 pieces)

1/4 teaspoon Hungarian paprika, preferably hot (optional)

Directions

Preheat the oven to 375 degrees F. Spray a cookie sheet with nonstick spray.

Combine the mustard and honey in a small bowl. Place the bread crumbs in a separate shallow bowl. Brush each wing sections with the mustard mixture. Roll each in bread crumbs; shake off the excess.

Place the wings on the cookie sheet and sprinkle with paprika, if desired. Bake the wings 30 minutes, or until crisp. Serve warm.

Nutritional Information Per Serving: Calories: 129; Fat: 7 g; Sodium: 113 mg; Cholesterol: 29 mg; Protein: 10 g; Carbohydrates: 6 g; Sugars: 3 g

Diabetic Exchanges: 1/2 Starch, 1 Medium-Fat Meat

CHICKEN AND BROCCOLI CASSEROLE

Recipe Yield: Makes: 6 Servings (1 cup each)

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Delicious Recipes for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-casserole.

Ingredients

1-3/4 cups stuffing mix

5 tablespoons reduced-calorie margarine, melted

1 can (10-3/4 ounce) low-fat cream of chicken soup

2 cups finely chopped cooked chicken breast

4 ounces non-fat milk

2 cups frozen chopped broccoli florets, thawed

1 tablespoon minced onion

1/8 teaspoon black pepper

Directions

Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.

Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.

In a separate bowl, combine remaining ingredients.

Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.

Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutritional Information Per Serving: Calories: 257; Fat: 9 g; Sodium: 795 mg; Cholesterol: 45 mg; Protein: 18 g; Carbohydrates: 26 g

Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat