ROASTED POTATOES, CHICKEN, AND CHEESE
Yield: 4 serving
Source: "Express Lane Diabetic Cooking" Info: http://diabeticgourmet.com/book_archive/details/9.shtml
Print Version: http://diabeticgourmet.com/recipes/html/455.shtml
Nonstick cooking spray -
4 large red potatoes, scrubbed and quartered -
Black pepper to taste -
2 teaspoon minced garlic -
2 tablespoons olive oil -
1 tablespoon Italian seasoning -
1/4 cup fat-free Parmesan cheese, shredded -
2 cups smoked deli chicken, diced (or use regular cooked chicken to reduced sodium) * I poach chicken tenders beforehand. -
1/4 cup balsamic vinegar -
1/4 cup water
Preheat oven to 350 degrees F.
Spray a glass baking dish with nonstick spray.
Combine ingredients in a large bowl.
Pour into the glass baking dish and cover with foil.
Bake for 45 minutes.
Uncover and bake for 10-15 minutes more, until potatoes are tender.
Per Serving (1-3/4 cups):
Calories: 267, Fat: 8 g, Cholesterol: 33 mg, Sodium: 965 mg, Carbohydrate: 29 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 20 g Diabetic Exchanges: 2 Starch, 2 Lean Meat