Use the American Diabetes Association’s (ADA) Diabetes Plate Method to finish off this chicken entree from the Create Your Plate Diabetes Cookbook. Add some leafy greens over half your plate and a grain or starchy vegetable on one quarter of your plate. Learn more about the Diabetes Plate Method and find other recipes at diabetesfoodhub.org.
INGREDIENTS
½ lemon (juice and zest)
1 clove garlic (minced)
1 tablespoon white wine
1 teaspoon cornstarch
¾ pound chicken tenderloins
Pinch of salt and black pepper
1 tablespoon olive oil
1 tablespoon of fresh rosemary
DIRECTIONS:
1. In a small bowl, whisk together the lemon juice, wine and cornstarch. Set it aside.
2. Sprinkle both sides of the chicken with the salt, black pepper and lemon zest.
3. Heat the olive oil in a medium skillet over medium heat.
4. Add the rosemary and garlic and cook until fragrant, 30 seconds.
5. Add the chicken and cook until a thermometer inserted into a chicken tender reaches 165 degrees, about five minutes on each side.
6. Add the lemon juice mixture and toss to coat. Continue cooking for three minutes; the liquid will slightly thicken. Serve warm.