Diabetic-Friendly Chicken And Vegetable Skillet Recipe

About this recipe

A wholesome and easy-to-make dinner featuring tender chicken breast and a medley of broccoli, carrots, and mushrooms in a creamy, diabetic-friendly sauce.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 350G Typically Daylesford Organic Chicken Breasts
• 450G Pack'D Organic Broccoli Florets
• - Cooks & Co Sliced Mushrooms
• 50G Pepper Black Ground BWFO
• 200 G Authentic Greek Yogurt
• NaN Unsweetened Almond Beverage

Instructions

1. 1. Heat 1 tablespoon of margarine in a large skillet over medium heat.
2. 2. Add the chicken breasts and cook for 4-5 minutes on each side until browned and fully cooked through. Remove the chicken from the skillet and set aside.
3. 3. In the same skillet, add the remaining 1 tablespoon of margarine, followed by the broccoli, carrots, and mushrooms. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
4. 4. Stir in the cream of broccoli soup, milk, and pepper. Mix well to combine and bring the mixture to a gentle simmer.
5. 5. Return the cooked chicken breasts to the skillet, nestling them into the sauce and vegetables. Reduce the heat to low and simmer for 5 minutes, or until the chicken is tender and the flavors are well combined.
6. 6. Serve the chicken and vegetable mixture warm, ensuring each portion includes a generous amount of sauce and vegetables.