Warm Chicken And White Bean Salad Diabetic Recipes

TUSCAN CHICKEN WITH WARM BEAN SALAD

Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories Bean Chicken Bake Broil Marinate Lemon Rosemary Winter Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Steps:

Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

WARM CHICKEN AND WHITE BEAN SALAD (DIABETIC)

Warm Chicken and White Bean Salad (Diabetic) image

With the red and green and the white this is almost Christmasy looking. I love this myself and I hope that the Zaar folks will find that this is something they like just as well as I do. It quick and simple to do too.

Provided by Annacia

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed (used to flavor pan)
1 cup sliced mushrooms
1/2 lb cooked chicken breast, cubed
1 cup sliced roasted red pepper, from jar
1/2 cup sliced green onion
1 cup frozen cut green beans, thawed
1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained and rinsed
2 tablespoons red wine vinegar
2 tablespoons prepared pesto sauce
1 small romaine lettuce, torn into small pieces

Steps:

In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 47.6, Sodium 541.5, Carbohydrate 34.9, Fiber 10.4, Sugar 2.5, Protein 28.5

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