This week, our friend Chef Robert Lewis from The Happy Diabetic has a delicious chicken dish that your family will love. Best of all, with only 19g of carbohydrates, it is a perfect meal for people with diabetes.
- 2 teaspoons extra virgin olive oil
- ¼ cup white wine
- 1 pound skinless, boneless chicken breast halves, sliced
- 2 cloves of garlic
- 3 roma tomatoes, diced
- 2 tablespoons chopped fresh basil
- 1 tablespoon rosemary
- 1 tablespoon oregano
- 10 pitted kalamata or black pitted olives
- ¼ cup chopped fresh parsley
- salt and pepper to taste
Heat oil in a large skillet over medium heat. Add sliced chicken and sautè about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside. Sautè garlic in pan drippings for 30 seconds, then add tomatoes and sautè for 3 minutes. Lower heat, add white wine and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes. Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve.
Nutrition Information Serves: 4
Calories: 196 Fat: 8g Carbohydrates: 19g Fiber: 0.16g Protein: 3g
This dish pairs perfectly with Chef Robert’s Roasted Asparagus which you can find here.