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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Spring Chicken & Asparagus Skillet
Original Recipe: myfitnesspal.com
INGREDIENTS:
- 1 cup (340g) fingerling potatoes, halved
- 2 tablespoons olive oil, divided
- 4 (4-ounce/113g) chicken breast cutlets
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup (96g) leeks, sliced
- 2 garlic cloves, minced
- 1/2 cup (118ml) unsalted chicken stock
- 2 cups (205g) asparagus, sliced into 2-inch (5cm) segments
- 1 cup (142g) frozen artichoke hearts, thawed
- 1 tablespoon chopped fresh tarragon
DIRECTIONS:
- Preheat the oven to 400°F (200ºC). Place potatoes in a microwave-safe bowl; cover and microwave on high for 5 minutes.
- Meanwhile, heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon each salt and pepper. Add chicken to pan; cook until just browned on the bottom, about 2 minutes. Turn the chicken over and cook for 1 minute. Remove chicken from the pan (chicken will not be fully cooked).
- Add the remaining 1 tablespoon oil to the pan and swirl to coat. Add leeks and garlic; saute for 2 minutes. Stir in chicken stock and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add asparagus, artichoke hearts, potatoes, and tarragon. Nestle chicken into the pan and place in the oven. Bake until chicken is cooked through, about 10 minutes.
Nutrition Facts: per serving
Serves: 4 | Serving Size: 1 chicken cutlet and 1 cup vegetable mixture
- Fat – 8g
- Saturated Fat – 1g
- Protein – 36g
- Carbs – 30g
- Calories – 321
- Dietary Fiber – 8g
- Sugar – 7g
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