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Home : Diabetic Recipes : Main Courses : Poultry

All Recipes in Poultry


Apricot-Orange Chicken with Glazed Onions
Not Yet Rated
Yield: 4 servings
Serving Size: 1/4 of recipe
Exchanges: 1 Carbohydrate, 4 Lean Meat
Cal: 278; Pro: 34g; Sodium: 110mg; Chol: 100mg; Fat: 9g; Carbohydrates: 15g

Asian Chicken and Slaw
Rating: 4.71, 7 Votes
Prep Time: 15 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Exchanges: 3 Low-Fat Meat; 2 Fat
Cal: 344; Pro: 32g; Sodium: 579mg; Fat: 16g; Carbohydrates: 5g

Baked Cajun Chicken
Rating: 3.60, 10 Votes
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Exchanges: 3 Lean Meat
Cal: 166; Pro: 25g; Fat: 6g;

Baked Chicken Parmesan
Rating: 3.58, 14 Votes
Servings: 6
Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat
Cal: 209; Pro: 38g; Sodium: 303mg; Chol: 68mg; Fat: 1g; Carbohydrates: 11g

Baked Chicken with 40 Cloves of Garlic
Rating: 4.50, 6 Votes
Serves: 4
Cal: 555; Pro: 49g; Sodium: 455mg; Chol: 133mg; Fat: 18g; Carbohydrates: 49g

Bombay Chicken
Rating: 4.67, 6 Votes
Prep Time: 15 Minutes - Cost: $
Servings: 5 - Difficulty Level: 2
Exchanges: 1 Medium-Fat Meat
Cal: 116; Pro: 8g; Sodium: 38mg; Fat: 6g; Carbohydrates: 9g

Caribbean Chicken
Rating: 4.00, 5 Votes
Prep Time: 15 Minutes - Cost: $
Servings: 6; 1 serving = 1-1/4 cup - Difficulty Level: 2
Exchanges: 3 low-fat meat; 1/3 fruit
Cal: 160; Pro: 19g; Sodium: 44mg; Fat: 6g; Carbohydrates: 6g

Chicken and Almond Stew
Rating: 4.00, 1 Votes
Yield: 4 servings
Exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat, 1 Monounsaturated Fat
Cal: 276; Pro: 31g; Chol: 40mg; Fat: 7g; Carbohydrates: 25g

Chicken and Broccoli in Mushroom Sauce
Rating: 5.00, 2 Votes
Servings: 6
Exchanges: 1 Bread/Starch; 2-1/2 Low-Fat Meat
Cal: 165; Pro: 18g; Sodium: 150mg; Fat: 5g; Carbohydrates: 12g

Chicken and Pea Pod Stir-Fry
Not Yet Rated
Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken
Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat
Cal: 257; Pro: 28g; Sodium: 211mg; Chol: 63mg; Fat: 7g; Carbohydrates: 14g


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