Gerald’s Low-Sugar Chicken Potato Bake with Garlic Lemon and Pepper is another Low-Sugar Recipe I created after I was diagnosed with Diabetes. I make no claim on any recipes but I have looked, found and created my own Low-Sugar Dishes and meals.
This is a simple, meal that I made into my own. I like recipes that use real food, and they tend to fit inside my own Diabetic Diet. This one is easy to make, filling, and works great when you want something homemade without a lot of work. This is a full meal, although I like a little salad and some Honey Wheat (Within my Carb Limits) bread to go with it.
This is the kind of meal you should be able to put together quickly and let the oven do the work. It reheats well, and you can adjust the veggies however you like.to serve this Chicken Potato Bake
Healthy Chicken and Potato Recipe
Ingredients:
- 1 lb Chicken, cubed
- 1 lb Potatoes, cut into small pieces
- 1 Tbsp Lemon Juice
- 1 Tbsp Virgin Olive Oil
- 1/2 tsp Parsley
- 1/2 tsp Oregano
- 1/2 tsp Black Pepper
- 3–4 Garlic Cloves, chopped
- 1/4 Cup Red and Green Bell Peppers, chopped
- 1 Tbsp Salt (I use only a pinch, or none at all)
- Broccoli and Cauliflower – frozen or fresh
- If using frozen, mix it in with the peppers
- If using fresh, add it later so it doesn’t overcook
How I Make This Low-Sugar Chicken Potato Bake
- Preheat the oven to 400°F and lightly coat your baking dish with olive oil. Place the cut-up chicken and potatoes into the dish, spreading them out evenly so they cook through at the same rate.
- In a separate bowl, mix the lemon juice, olive oil, black pepper, oregano, parsley, bell peppers, and frozen broccoli and cauliflower. If you are using fresh broccoli and cauliflower instead, wait until later in the cooking process to add them so they do not overcook. Pour the mixture over the chicken and potatoes, making sure everything is well coated.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue cooking for another 10 minutes, or until the chicken and potatoes are fully cooked. If you are using fresh vegetables, add them at this stage before returning the dish to the oven. Once done, remove from the oven and allow the chicken potato bake to cool slightly before serving warm.
This Low-Sugar Chicken, Potato Bake is an easy and filling one-pan meal. This works great when you want something homemade without a lot of work. This one-pan meal has great flavor and is easy to make. Since I watch my sodium, I use just a pinch of salt or none at all, and it still comes out delicious. Of course, I do not even use salt on French Fries so I eat very little salt. So you might want to add salt to your recipe.
You can cook this Chicken Potato Bake together quickly. The other great thing is you can adjust the vegetables to whatever you like without changing the garlic and pepper flavor of the meal much.
Many meals like this may use more salt or heavy sauces. I keep it light. I like the natural flavor I get from the lemon juice and garlic, which you definitely taste. This is natural Chicken Potato Bake meal that even the potatoes are still low enough in carbs because you eat them as they come out of the oven and their delicious like that.
Great Recipe That Goes With This and Many Others
My Thoughts
This recipe reheats great for lunch the next day and if you’re watching sugar or carbs, this stays well within a low-sugar lifestyle.
Funny I never thought I would be putting out recipes for anyone. But sinceI I got Diabetes I have spent time looking for myself and decided to share these with everyone. It has been a great experience, and I have gotten more attention than I ever thought I would.
It feels pretty good, too. So I hope you enjoy this and try some of the other recipes I have shared and the newer ones I keep putting out. I plan to keep bringing recipes to my site for anyone to enjoy. I may even bring some here that take more than one-skillet.
This Chicken Potato Bake is flexible. Use more peppers if you like. Add a little more lemon juice if you want more brightness. You can also add mushrooms or zucchini without changing the dish.
It reheats great for lunch the next day… and if you’re watching sugar or carbs, this stays well within a low-sugar lifestyle.