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Recipe: Baked Chicken and Vegetables

This is another one of the many ways I incorporate the beautiful vegetables celery and zucchini into my husband's diet.

by Deedra Abboud in Main Dish, Recipe
August 28, 2016 2 comments

My husband was diagnosed with diabetes many years ago. I was told we had two options: food portions or cut out carbohydrates and sugar almost completely. I did not like either option. What I wanted to avoid was his feeling like he had to “do without.”

After much research and experimentation, we found other ways of dealing with his diabetes. There are actually foods that help your body process carbohydrates (which turn to sugar) better. Two of those foods are celery and zucchini.

I look for every opportunity to include these two foods, among others, in his diet.

However, I also dislike eating foods the same way too often, so just adding celery and zucchini to salads and soups are not enough variety for me.

This is another one of the many ways I incorporate these two veggies into his meals. The trick for celery is to chop it so fine you can’t always tell it is there.

As there is only two of us and we dislike left-overs more than one time, most of my recipes are for 2 servings – so ingredients should be doubled for 4, etc. I also prefer vegetables more than meat, so most of my recipes are meat-light. Increase the meat if you like.

Baked Chicken and Vegetables

Ingredients
1 potato, chopped into 1/4 inch pieces or smaller (peeled or unpeeled)
1 zucchini, chopped into 1/4 inch pieces or smaller (unpeeled)
1 carrot, peeled, chopped into 1/4 inch pieces or smaller
1 small onion (yellow, red, or white), chopped finely
2 baby red, yellow, or orange peppers (1 normal), seeds removed, chopped into 1/4 pieces or smaller
1 celery stock, chopped finely
1/2 cup fresh parsley, chopped finely
1 tbsp Creole Seasoning (or salt, pepper, garlic powder, chili powder, and possibly red pepper)
2 cups chicken broth (enough to just cover vegetables in baking dish)
1 tsp paprika
1 chicken breast, cut into strips or 1/4 inch pieces

Directions
Add all ingredients to casserole dish. Place chicken pieces on top. Cook uncovered at 400 degrees for 1/2 hour. Chicken pieces will become slightly brown and a little crispy. Stir vegetable and stock, mixing chicken into liquid. Cook covered at least another 1/2 hour. The longer you let it cook, the more the stock will absorb, making the mixture soft but not liquidy.

Serve alone or with rice, pasta, or toasted bread.

Tips:
Serves 2 as the main dish.
Other vegetables can be added, but I would not recommend mushrooms or beets.

2 Comments
  1. Ghamdi says:

    For Diabetes:
    dryed ” Bitter gourd” plant and others have prooved reduction up to 54% as daily 2 small spoon intake ( International Publication of Crude Drug Research 1985 ). A recent medical research in my country proved also great results.
    Also, well known garlic tablets daily usage will make difference; despite the fact fresh garlic & onion has higher result than tablets but not much prefered due to smell :).

    Wish you & your husband complete recovery and hopefully this help.

    1. Thank you, Ghamdi. I am always researching new studies and possibilities to reduce his diabetes naturally. I will check out the information you have provided.

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