Description Edit

Source: Light & Easy Diabetes Cuisine by Betty Marks

Ingredients Edit

Directions Edit

  1. Remove skin from chicken.
  2. Season with salt and pepper.
  3. In a large non-stick pan skillet, heat oil and cook chicken until tender, turning (15 to 20 minutes).
  4. Remove from skillet and keep warn.
  5. Sauté onion and garlic in skillet.
  6. Add tomatoes, bay leaf and marjoram; simmer 10 minutes.
  7. Add corn and chicken; heat through, mix well with the sauce.
  8. Serve this dish with "Bell Pepper Salad".

Nutritional information Edit

Per serving:

  • Calories: 246 | cho: 75mg | car: 18g | pro: 27g | sod: 138mg | fat: 10g
  • Food exchanges: 3 low/fat meat | 1 starch/bread | 1 vegetable

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.