Polynesian Chicken

2 pounds boneless chicken breasts
4 oz fat-free red Russian dressing or French dressing
1/2 cup sugar-free apricot preserves
1 small envelope of onion soup mix

Preheat the oven at 350°F. Wash the chicken and cut into 2” pieces, and place the pieces ...

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Pepper-Lime Chicken

2 1/2 pounds chicken breast halves (with bones)
1/2 tsp finely shredded lime peel
1/4 cup lime juice
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 Tbsp chopped fresh basil or thyme, or 1 tsp dried basil or thyme, crushed
1/2 to 1 tsp cracked black pepper
1/4 tsp Kosher salt

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Taste-of-Summer Chicken

3/4 cup Italian fat-free salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white wine or white grape juice
6 boneless skinless chicken breast halves (1 1/2 pounds)

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Grilled Turkey Breast with Basil & Mozzarella

Olive oil for coating
1 package Honeysuckle White® Turkey Breast
4 slices mozzarella cheese
1 small bunch fresh basil leaves
Salt and freshly ground pepper, 1/8 tsp cayenne pepper
1 large clove garlic, minced
1/4 cup salted butter, at room temperature

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Parmesan Chicken Strips

8 oz boneless skinless chicken breasts
1/4 cup (1 oz) grated fat-free Parmesan cheese
1/4 tsp chili powder or Hungarian paprika, or to taste
1/2 tsp oregano
1/2 tsp basil
1/8 tsp garlic powder
Salt and freshly ground pepper to taste
1 egg, beaten

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Southwestern Turkey Burger

10 oz ground turkey
1 oz silken tofu (2 Tbsp)
1/2 tsp ground cumin
1/4 tsp garlic powder
1 tsp canola oil (in spray bottle)
1/2 medium avocado, 6 slices
2 Tbsp fat free sour cream
4 lettuce, green leaf, fresh, outer leaf,
about the size of a burger

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Savory Italian Grilled Chicken

6 chicken breasts
1/4 cup olive oil
3 cloves garlic, crushed
Fresh ground black pepper
1/4 cup fresh basil leaf, chopped
1/4 cup melted butter
3 sprigs fresh rosemary
1 Tbsp Parmesan cheese

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Beginner’s Indian Curry

1/2 teaspoon mustard seeds, crushed
1/4 teaspoon cumin seeds, crushed
1 cup canned diced tomato, drained
1 Tbsp vegetable oil
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili
1/4 teaspoon salt
1 pound (about 1 3/4 cups) cubed cooked chicken breast
3/4 cup light coconut milk

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