Diabetes Diet | Diet Plans & Nutritional Guidance for Diabetes

How to Make Roasted Chicken with Vegetables and Cranberries

This healthy, diabetes-friendly dish comes together in one pot and makes for a delicious weeknight meal. This recipe, made with fresh tangy cranberries and other vegetables, is low in carbs but high in vitamins, nutrients, and flavor.

10 min prep time

20 min cook time

4servings

1 fillet and about 1/2 cup vegetables

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Step-By-Step Instructions:

Preheat the oven to 400 degrees F.
Season chicken breasts with salt.
Heat a large Dutch oven or large ovenproof skillet over medium-high heat. Add ½ Tbsp of olive oil, then add the chicken. Sear until golden brown on both sides (but not cooked through). Remove chicken to a plate.
Return the skillet to medium heat and add other ½ Tbsp of oil. Add onion, garlic, rosemary, and carrots and cook until onion is translucent, about 4–5 minutes.
Add syrup and white wine and cook until reduced by half, about 3–4 minutes. Stir in the cranberries.
Add the chicken back to the skillet and nestle it between the vegetables and cranberries.
Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.
Serve with a sprinkle of parsley.

Nutrition facts

4 Servings

Serving Size

1 fillet and about 1/2 cup vegetables

Amount per serving

Calories

180

% Daily value*
Total Fat
5g

6%
- Saturated Fat
  1g
  
  5%
- Trans Fats
  0g
Cholesterol
45mg

15%
Sodium
200mg

9%
Total Carbohydrate
15g

5%
- Dietary Fiber
  2g
  
  7%
- Total Sugars
  9g
- Added Sugars
  5g
  
  10%
Protein
14g
Potassium
427mg
9%

Ingredients

boneless, skinless chicken breasts (sliced thinly into fillets)

2 whole

salt

1/4 tsp

olive oil (divided)

1 tbsp

yellow onion (small diced)

1 whole

garlic (minced)

2 clove

fresh rosemary (chopped)

1 tbsp

carrots (chopped)

1 cup

maple syrup

1 1/2 tbsp

white wine

1/2 cup

fresh cranberries

1 cup

flat leaf parsley (chopped)

1/4 cup