Warm Chicken and White Bean Salad Diabetic
Savor the perfect blend of hearty and healthy with this Warm Chicken and White Bean Salad, specifically designed for diabetic-friendly dining. This quick and easy recipe combines tender chicken breasts, protein-packed white beans, and vibrant cherry tomatoes, all brought to life with a zesty Dijon mustard and lemon dressing. Wilted baby spinach adds a nutritious touch, while a hint of garlic and parsley delivers bold, fresh flavors. Ready in just 25 minutes, this satisfying one-skillet meal proves that managing your diet doesn’t mean compromising on taste. Ideal for weeknight dinners or a light lunch, this wholesome dish is packed with fiber, lean protein, and low-glycemic ingredients to keep you feeling full and fueled.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 cup canned white beans (e.g., cannellini), rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach leaves
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt (optional, to taste)
- 0.25 teaspoon black pepper (to taste)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Cook for 1 minute, stirring frequently to prevent the garlic from burning.
Add the rinsed and drained white beans and cherry tomatoes to the skillet. Stir gently and cook for about 3-4 minutes, just until warmed through and the tomatoes start to soften slightly.
In a small bowl, whisk together the lemon juice and dijon mustard to make the dressing. Pour the dressing over the bean and tomato mixture in the skillet.
Slice the cooked chicken breasts into thin strips and return them to the skillet. Add the baby spinach leaves and gently toss everything together until the spinach is slightly wilted.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 5.8 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
