A blanket of cheese covers delicious spinach and mushrooms and keeps these chicken breasts moist. This recipe is quick, healthy, and diabetic-friendly so fire up the grill and get started. Within 30 minutes, you will have four servings of four-star chicken breasts. Diabetic exchanges are one fat, one vegetable, and three lean meat. Each chicken breast half contains 203 calories, 27g protein, 68mg cholesterol, 3g carbohydrates, 210mg sodium, 2g fiber, and 9g fat (2g of saturated fat). Get creative by adding your own special touches to this recipe based on the family’s favorite healthy ingredients.
- 4 four-ounce skinless, boneless chicken breast halves
- 3 cups fresh baby spinach
- 3 green onions, sliced
- 1 ¾ cups fresh mushrooms, sliced
- 2 tablespoons pecans, chopped
- 2 slices reduced-fat provolone cheese, cut in half
- 1 ½ teaspoons olive oil
- ½ teaspoon chicken seasoning
Step 1: Saute the mushrooms, green onions, pecans, and spinach in the olive oil in a large skillet until the mushrooms become tender. Set the skillet aside but keep contents warm.
Step 2: Sprinkle the seasoning evenly all over the chicken breasts.
Step 3: Coat the grill rack with a light layer of cooking oil. Adjust grill heat to medium.
Step 4: Grill the chicken breasts or broil them approximately 4 inches from the heat source, turning once. Grill until a meat thermometer reflects a temperature of 170 degrees Fahrenheit when inserted into the center of each chicken breast. Grill time will be approximately 4 to 5 minutes per side.
Step 5: Place half of a cheese slice on top of each chicken breast. Grill the chicken until the cheese melts, approximately 2 to 3 minutes.
Step 6: Top each of the chicken breasts with some of the reserved mushroom and spinach mixture prior to serving.
Tips: Serve with a garden salad and some mashed potatoes or corn on the cob to create a well-rounded picnic-style meal any time of the year. Leftover chicken breasts can be refrigerated overnight and enjoyed the next day. Try slicing them and enjoying the pieces cold or warm on top of a spinach salad for a lunchtime treat. The grilled chicken can even be cubed and used to make a delicious egg white omelet for breakfast, accompanied by some hash browns or grilled potatoes and a bowl of fresh fruit. There are many possibilities so use your creativity!