Diabetes

Fit Cyster Recipes: Chicken With Cherry Pepper-Relish

Hello Lovelies,

Well it has been a moment due to my recent diagnosis with Diabetes (which I will do a complete post on next week on how I found out and my thoughts) and trying to adjust to the medication and new way of thinking. With that said, I have absolutely stepped up my game with what I consume, so much so that I purchased a diabetic cookbook to jump start my new way of life.  The first recipe I decided to try is Chicken With Cherry-Pepper Relish.  It was listed as a fun Spring Dish and because I love everything about cherries, I decided to give it a try. My overall review is it was pretty tasty!!! My favorite part was the couscous, simply because the lemon and almond combination was an excellent flavor selection. The Cherry Pepper Relish was different but still tasty nonetheless.  Check Out the Recipe Below:

 

Chicken With Cherry-Pepper Relish

Carbs: 4 grams

Ingredients

4 small boneless skinless Chicken Breasts (1 to 1 1/4 pounds)

2/3 cup bottled roasted red peppers drained and finely chopped

1/3 cup of frozen unsweetened dark cherries, thawed,drained and finely chopped

1 ounce of crumbled goat cheese

1 tablespoon of fresh chives

  1. Coat an unheated nonstick skillet with cooking spray or choice of oil (I use Avocado Oil to cook most things with because it adds extra flavor). Season chicken with salt and pepper on both sides (I always use sea salt and black peppercorns). Heat up skillet and add chicken cooking on each side for 8 – 10 minutes or until chicken reaches 160 degrees Fahrenheit  in the center.
  2. In a bowl mix together roasted red peppers, cherries, and 1/8 teaspoon of salt and pepper.
  3. On a plate arrange the chicken and top with relish mixer.
  4. Finish with goat cheese and fresh chives as a garnish

Lemon-Almond Couscous

29 grams of carbs per serving

Ingredients

3/4 cup of whole wheat couscous

1/4 cup of slivered almonds

2 tablespoons of fresh chives

2 teaspoons of finely shredded lemon peel (lemon juice will also work as well)

  1. In a medium saucepan cook couscous according to package instructions, omitting salt and oil (I actually added 1/2 tablespoon of margarine to the water).
  2. Remove from heat and fluff
  3. Stir in almonds, chives, lemon peel, salt, and pepper
  4. Divide among the plates

 

If you decide to give it a try, let me know, give me feedback!!!! Happy Eating!!!!

 

With Love,

LoLo