Diabetic Chicken Recipes

These Diabetic Chicken Recipes are a great alternative to red meat,  it’s a great source of protein and it’s a very versatile meat. 

I have made a few of these meal and the whole family loves the taste.

So if you like grill, roast, or broil I hope you're able find the recipes that you  are looking for here.

Boneless Buffalo Wings

Yield: 4 servings 

Serving Size: 2 oz. chicken per serving

Diabetic Chicken Recipes #1


1-1/2 teaspoon hot sauce

Pinch cayenne

1/4 teaspoon paprika

1/2 pound chicken tenders

Dressing Ingredients:

1/2 cup reduced-fat blue cheese dressing

1/4 cup low-fat mayonnaise

3 tablespoons crumbled blue cheese

Celery Sticks


Preheat the oven to 375 degrees F.

In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.

Place the chicken tenders on a small nonstick baking sheet.

Bake, uncovered, for 15 minutes until chicken is tender.

Combine the dressing ingredients.

Serve the dressing with the chicken and celery sticks.

Nutritional Information Per Serving 

Calories: 192 ;

Protein: 14 g ;

Fat: 12 g ;

Sodium: 572 mg; 

Cholesterol: 42 mg ;

Dietary Fiber: 0 g ;

Sugars: 4 g ;

Carbohydrates: 7 g 

Exchanges: 1/2 Carbohydrate,

2 Medium-fat Meat

Source: The Diabetes Food and Nutrition Bible

Diabetic Chicken Kebabs

Diabetic Chicken Recipes #2

Yield: Makes 4 servings.


12 oz. chicken breast, boneless, skinless, cut into 12 even pieces

1 zucchini, cut into 8 slices

1 medium red bell pepper, cut into 8 pieces

8 cherry tomatoes


1 Tbsp. extra virgin olive oil

2 Tbsp. apple cider vinegar

1 tsp. Dijon mustard (spicy brown may be substituted)

1/2 tsp. dried oregano

2 cloves garlic minced

2 Tbsp. fresh parsley, chopped

Salt and freshly ground black pepper to taste


12 fresh mint leaves

1 cup frozen peas, cooked

1 Tbsp. extra virgin olive oil

1 clove garlic, minced

1/4 tsp. cumin

Juice of one lemon


Marinating the chicken ensures flavorful, juicy kebabs. The blend of extra virgin olive oil, apple cider vinegar, mustard, oregano, garlic and parsley produces a perfect marinade.

Pureed peas and mint give the dressing an attractive pastel green base. Mint is abundant during summer and contains health-protective phytochemicals. Peas, one of summer's earliest crops, lend a light earthy quality and healthful fiber. Garlic, a hint of cumin, and refreshing lemon juice round out this summer dressing.

You can get a head start on these kebabs by marinating the chicken overnight. Then just assemble the kebabs the following day. Serve the kebabs with a garden salad dressed with a basic vinaigrette.

You can even add a side of seasoned black beans. Just saute some finely chopped scallions, diced tomato and minced garlic. Then add cooked beans and heat through. The result is a healthy, colorful and appetizing meal.

Nutritional Information Per Serving 

Calories: 200 ;

Protein: 21 g ;

Fat: 8 g ;

Sodium: 105 mg; 

Dietary Fiber: 3 g ;

Carbohydrates: 10 g


Baked Chicken Parmesan

Diabetic Chicken Recipes #3

Servings: 6


Vegetable oil spray

4 slices whole-wheat bread

1/4 cup plus 2 tablespoons grated Parmesan cheese

1-1/2 tablespoons finely snipped fresh parsley

1-1/2 teaspoons paprika

3/4 teaspoon garlic powder

1/2 teaspoon dried thyme, crumbled

1/2 cup nonfat or low-fat buttermilk

Vegetable oil spray

6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed


Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.

Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Nutritional Information Per Serving 

Calories: 209 ;

Protein: 38 g ;

Fat: 1 g ;

Sodium: 303 mg; 

Cholesterol: 68 mg ;

Carbohydrates: 11 g 

Exchanges: 3/4 Bread/Starch;

4 Low-Fat Meat


Chicken Gravy 

Diabetic Chicken Recipes #4


2 teaspoons olive oil

1/4 cup frozen chopped onions, minced

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups frozen defatted chicken stock,thawed

1/4 teaspoon dried thyme

1/4 teaspoon ground black pepper

1/4 teaspoon salt


1. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the oil, onions, and garlic. Cook, stirring, for 3 minutes, or until the onions are soft. Add the flour. Cook, stirring, for 2 minutes. Gradually stir in the stock.

2. Bring to a boil. Reduce the heat to medium. Cook, stirring occasionally, for 10 minutes, or until the gravy thickens. Stir in the thyme, pepper, and salt.

Nutritional Facts per serving


FAT 12 G








Diabetic Chicken Recipes  Tips 

1. If you're not going to eat the chicken meal in two days make sure the your freeze the uneaten portions.

2. Did you know chicken that is pack correctly can be stored in the freeze for one year..

3. When you go grocery shopping, make sure that you shop for that last so that it could stay cooler longer until you return home.

4. Marinate chicken in a resealable plastic bag. This allow the marinating juices to penetrate the chicken better.

If you love these Diabetic Chicken Recipes that I have posted here, come back to this page often so you will see more updates Recipes.

Saute of Chicken with Apples and Leeks

Yield: 4 servings 

Serving Size: 1/4 of recipe


  • 4 boneless, skinless chicken breast halves (1-1/4 pounds), trimmed of fat
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 2 large leeks, white parts only, washed and cut into julienne strips (2 cups)
  • 2 large cloves garlic, minced
  • 1 tablespoon sugar
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
  • 1/4 cup cider vinegar
  • 2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced
  • 1 cup reduced-sodium chicken broth


  1. Place chicken breasts between 2 sheets of plastic wrap. Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch.
  2. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate and keep warm.
  3. Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.
  4. Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the chicken and any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately.

Nutritional Facts per serving

Calories: 239

Protein: 28 g

Sodium: 256 mg

Cholesterol: 67 mg

Fat: 5 g

Carbohydrates: 20 g

Exchanges: 1 Fruit, 4 Very Lean Meat, 1 Fat

Source:  The Eating Well Diabetes Cookbook

More beef Recipes visit Diabetic Gourmet  

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