Chicken recipes for people with diabetes and more

Chicken recipes for people with diabetes and more

Chicken is rich in nutrients and protein and low in calories, making it ideal for people with diabetes who are trying to maintain an average weight and feel full longer.

Many people with diabetes want to eat healthier by eating protein-rich foods. This makes chicken an ideal diet for diabetes as it is high in protein.

Chicken also has other health benefits and contains minerals and nutrients that promote muscle, bone and immunity health.

Read on for chicken health benefits, tasty chicken recipes, and other tips for people with diabetes.

Chicken is high in protein, which plays many crucial roles in the body. Proteins are vital for the structure and proper functioning of the body’s organs and tissues.

Research shows that a diet high in protein can help a person:

  • lose weight
  • increase feeling of fullness
  • maintain lean body mass
  • build and repair body tissue
  • help promote muscle growth in combination with resistance training
  • improve bone health

Chicken also contains the mineral selenium, which essential in front of:

  • immune function
  • fertility
  • thyroid health

Chicken also contains vitamins B6 and B12 and niacin, of vital importance for producing energy, brain health and DNA synthesis.

Currently, doctors base protein intake recommendations on individual assessment, a person’s age, and the presence of other health conditions, such as:

  • the degree of glycemic control
  • kidney disease
  • overweight and obesity

The National Kidney Foundation recommends: 0.8 grams (g) of protein per kilogram of body weight for people with diabetes

Keep reading for tasty chicken recipes for people with diabetes:

chicken noodles

This chicken noodle recipe is low in calories, fat and sugar. It is a quick lunch or dinner dish, ideal for adults and children, and a person can customize it to their liking.


  • 300 g dried egg noodles
  • 1 low-sodium chicken stock cube, dissolved in 500 milliliters (ml) of water
  • 6 tsp (tsp) low-salt dark soy sauce
  • 100g (1/2 cup) frozen peas
  • 150g (3/4 cup) sweet corn
  • 200g (1 cup) cooked, shredded chicken
  • 2 tsp cornflour


  • Cook the noodles according to package instructions, drain and set aside.
  • In a saucepan over medium heat, add the chicken, sweetcorn, peas, soy sauce, and stock. Bring to a boil and cook for 2 minutes.
  • Mix the cornstarch with 4 tsp cold water in a small cup and add to the pan. Stir for 1 minute until the liquid thickens slightly.
  • Add the noodles to the pan and stir to heat through.

Additional tips include adding favorite vegetables, such as mushrooms, red pepper, bok choy, and herbs to taste. A person can use rice noodles for a gluten-free dish.

roast chicken

Fried chicken is low in salt, sugars and saturated fatty acids. It makes a hearty, crowd-pleasing dinner and can be paired with favorite side dishes like roasted vegetables, gravy, and potatoes.


  • 1 whole chicken
  • 1 lemon, halved
  • a handful of fresh herbs, such as rosemary and thyme
  • freshly ground black pepper
  • 300ml (1 1/4 cup) boiling water


  • Preheat the oven to 350°F (180°C).
  • Place the chicken on a rack over a roasting pan. Squeeze the juice from the lemon over the chicken and place the lemon peels in the cavity of the chicken.
  • Sprinkle some of the spices over the chicken and fill the cavity with the remaining spices – season with black pepper.
  • Pour the water into the roasting pan, place in the oven and cook for 45 minutes per kilogram of chicken, plus 20 minutes, adding water if necessary.
  • Remove from oven, cover with foil and let stand for 15 minutes.
  • Remove the skin, cut and serve with sides.

Cooking tips include piercing the thigh and breast to check if it’s raw or cooked. The juices should run clear. Pour the cooking juices into a pitcher and let stand. The fat will float to the top and a person can remove it before using the juices to make gravy.

Fried Parmesan Chicken

This recipe is low in calories, carbohydrates and sugars. It goes well with a salad and a person can cook it in an oven or air fryer.


  • 1 egg
  • 1 tablespoon (tbsp) water
  • 2 tsp olive oil
  • 1/3 cup whole wheat panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 lb (lb) boneless, skinless chicken breasts, cut into 4 portions and flattened to 1/4 inch thickness


  • Preheat oven to 400°F. Lightly spray a 13×9×2-inch baking dish with cooking spray.
  • Beat the egg, oil and water in a shallow bowl. In a separate shallow bowl, stir the remaining ingredients except the chicken. Line up the dishes.
  • Dip the chicken in the egg mixture, turn to coat. Then dip the chicken in the crumb mixture, cover and shake off the excess. Gently press the coating mixture so that it adheres to the chicken.
  • Place the chicken in a single layer in a baking dish and spray lightly with cooking spray.
  • Bake for 15-18 minutes until coating is golden brown and center is no longer pink.

For cooking in the air fryer

Prepare the chicken as before. Spray the air fryer basket with cooking spray and place the chicken in it. Set the temperature to 375°F and bake for 7 minutes. Turn the chicken over and spray lightly with cooking spray. Bake in the air for another 7-10 minutes, or until cooked through.

Chicken and vegetable soup

This soup is perfect for a hearty lunch or dinner. It is low in calories, carbohydrates, sugars and fats.


  • 1 tbsp olive oil
  • 1 pound skinless, boneless chicken breasts
  • 2 diced carrots
  • 3 stalks celery
  • 1 cup diced white mushrooms
  • 32 ounces low-sodium, fat-free chicken stock
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme


  • Add the oil to a large saucepan or Dutch oven and heat over medium heat. Add the chicken and cook for 4 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the celery, carrots and mushrooms to the pan and cook over medium heat for 5 minutes.
  • Add the remaining ingredients and add the chicken back to the pan. Bring to a boil, reduce heat and simmer for 45 minutes.
  • Remove the chicken from the pan, shred it and add it back to the pan.

Stir-fry chicken with snow peas and bell pepper

This recipe is low in calories, fats and sugars and contains many healthy vegetables.


  • 1/2 cup low-sodium chicken stock
  • 2 tbsp rice vinegar
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tsp grated fresh ginger
  • 2 cloves minced garlic
  • 1/4 tsp black pepper
  • cooking spray with non-stick coating
  • 2 cups fresh or frozen snow peas
  • 1/3 cup chopped green onions
  • 2 finely chopped mixed peppers
  • 2 tsp canola or corn oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tsp cornflour
  • 1/4 cup water


  • Whisk the stock, vinegar, soy sauce, garlic, ginger and pepper together.
  • Spray a large skillet lightly with cooking spray. Cook the bell peppers, snow peas and green onions over medium heat for 4-5 minutes, stirring occasionally, until soft. Move them to a plate when they’re done.
  • Heat the oil in the pan and turn to coat the bottom. Cook the chicken, stirring, for 4-5 minutes, or until the center is no longer pink.
  • Return the vegetable mixture to the pan and stir in the stock mixture. Bring to a boil over medium heat. Cook for 1 minute, stirring occasionally.
  • Add water to the cornstarch in a small bowl and stir to dissolve. Stir through the chicken mixture. Cook for 45 seconds to 1 minute, stirring occasionally.

People with diabetes can benefit of losing weight or maintaining a moderate weight. Controlling a person’s weight can make it easier for them to control blood sugar and may mean that a person needs to take less diabetes medication.

A person with diabetes can follow the following methods:

  • Eating high-protein and low-carbohydrate meals to control hunger and appetite, and eating fewer carbohydrates such as pasta and bread to reduce the amount of insulin they need.
  • Drinking less sweetened beverages and more water can help prevent blood sugar swings and efficiently reduce calories.
  • Choose carbohydrates that are low in sugar and high in fiber. For example, beans and sweet potatoes are good choices, while potato chips and sugary drinks can cause blood sugar problems.
  • Keeping track of the foods that can negatively affect blood sugar levels.

Chicken is high in protein and low in carbohydrates, which makes a person feel fuller and more satisfied without having to eat foods that can cause fluctuations in blood sugar levels.

Chicken also contains healthy nutrients, vitamins and minerals, such as selenium and vitamin B.

The ingredient is versatile and can be part of a light or hearty meal. A person can prepare chicken in different ways, with a number of combinations of ingredients, to accommodate many preferences.