12 Diabetes-Friendly Dinners with Ground Turkey

Pesto Chicken Recipe

For the pesto sauce: 1.

Blend all ingredients together.

2.

Start with pine nuts and garlic. Then add basil and olive oil.

3.

Blend and add pepper & salt. Lastly add butter and Parmesan and give a final blend.

For the chicken: 1.

Take the chicken fillets and beat them flat with a mallet and marinate it in some lemon juice and salt. (5 minutes)

2.

Now coat the chicken fillets with pesto sauce.

3.

Turn onto baking dish and bake at 190 degrees for 25 minutes approximately or till cooked.

4.

Add tomato rounds and grated mozzarella and bake for 10 more minutes or till the cheese melts.

Arugula Pesto Chicken And Asparagus

Chicken and vegetables are a classic combination — all for good reason. Chicken is high in protein, and vegetables add many essential vitamins and nutrients.

This recipe also includes an avocado, which is technically a fruit, boosting the nutrient profile even more by adding healthy fats.

All of this makes this recipe a superb dinnertime option, one that's both heart-healthy and filling.

Ingredients:

Makes 4 servings

Instructions:

Step 1:

Brine the chicken: Dissolve 2 tbsp salt in a bowl with 4 cups water. Place the chicken breast in the bowl and cover. Refrigerate 15 minutes.

Step 2:

Meanwhile, make the pesto: Combine macadamia nuts, arugula, and garlic in a food processor. Pulse until the mixture is combined and coarse, then add avocado and Parmesan. Pulse again to combine. With the motor running, drizzle in 4 tbsp olive oil until nearly smooth. Season with salt and pepper to taste.

Step 3:

Drain the chicken and pat dry. Brush it with another 2 tsp of olive oil. Heat a grill, grill pan, or heavy skillet on medium-high. Add the chicken and cook 5 minutes per side, or until internal temperature reaches 165°F (74°C).

Step 4:

When the chicken is nearly done, brush the asparagus with the remaining 2 tsp of olive oil. Add to the grill and cook 2 to 3 minutes, until tender.

Step 5:

Enjoy the chicken and asparagus with pesto drizzled over the top.

Nutrition Facts Servings Per Recipe: 4 servings Amount Per Serving Calories 543 Total fats 43 g Saturated fat 43 g Trans fat 0 g Total carbohydrates 13 g Dietary fiber 7 g Added sugars 0 g Sodium 487 mg Protein 36 g

Zucchini Noodles With Pesto Chicken

Already high in protein, low in sugar, and keto — can this dish get any better?

Zucchini, the star vegetable of this delicious skillet dinner, is high in several vitamins, minerals, and other essential nutrients. The zucchini noodles, or "zoodles," add a fun twist to this dish for noodle lovers.

To make it vegan, try replacing the chicken with a plant protein, substituting chicken broth for veggie broth, and using dairy-free options of butter and cream.

Ingredients:

Makes 4 servings

Instructions:

Step 1:

Peel zucchini lengthwise with a vegetable peeler into long, thin strips. (Or, use a spiralizer or a sharp knife.) Pat with a paper towel and set aside.

Step 2:

Season chicken with salt and pepper. Heat butter in a skillet over medium heat. Add chicken and cook 8 minutes, flipping occasionally, until mostly cooked through. Transfer to a plate.

Step 3:

Add the chicken broth to the empty skillet over medium heat, scraping any browned bits off the bottom of the pan. When liquid has reduced by half, reduce heat to medium-low, then add cream, pesto and ½ cup parmesan cheese. Simmer, stirring regularly, 3 minutes, until warmed through.

Step 4:

Add the chicken and zucchini noodles to the skillet; stir to coat in the sauce. Cook 5 minutes, until zucchini has softened and chicken is cooked through. Season with salt and pepper to taste.

Step 5:

Divide into bowls and top with remaining ½ cup parmesan. Enjoy!

Nutrition Facts Servings Per Recipe: 4 servings Amount Per Serving Calories 537 Total fats 42 g Saturated fat 16 g Trans fat 0 g Total carbohydrates 11 g Dietary fiber 4 g Added sugars 1 g Sodium 868 mg Protein 36 g

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