The best dinner options for diabetics

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The best dinner options for diabetics

Diabetic-friendly recipes should be just as interesting and tasty as any other type of recipe. There is no reason why we should eat bland, boring food just because we have a pancreatic challenge.

Best dinner options for diabetics

All of the recipes are relatively low carb (less than 20 grams of carbs per serving) and most take less than 30 minutes to prepare.

1. Chicken with salad

We carry out a process of selecting the vegetables that we like the most, as long as they are non-starchy. We add chicken breast cut into strips with some cheese that is to our liking but without being very greasy. The accompaniment can be made with a little toasted or untoasted wholemeal bread.

2. Spring salad with balsamic vinaigrette

To make the vinaigrette we will need to mix in a deep dish ¼ of balsamic vinegar, 1 clove of peeled and minced garlic, 3 tablespoons of olive oil, ¼ teaspoon of sea salt, ¼ teaspoon of black pepper, we can also add a pinch of mustard .

For the salad we will need 5 cups of green leaves (it can be romaine lettuce, collard greens, arugula, chard, spinach), 1 cup of cherry tomatoes cut in half, 2 grated carrots, half an onion in thin slices. Add the salad ingredients to the bowl with the vinaigrette and give it a quick shake to mix well.

3. Cream of Broccoli

Ingredients for 4 servings:

  • 2 cups frozen broccoli
  • 2 cups of defatted poultry broth
  • 2 cups low-calorie skim milk
  • 1 teaspoon salt


In a medium pot put all the ingredients over medium heat.

When they release the first boil, lower the flame.
Scoop out the broccoli and some of the liquid to place in a blender.
Blend until a smooth and homogeneous mixture is obtained.
Pour back into the pot and cook over medium heat until it boils again.
It can be served with a little grated low-fat cheese.

4. Mexican-style chicken soup

This chicken soup is called “tlalpeño broth” and it is exquisite as well as very nutritious.


  • 1 large boneless, skinless chicken breast
  • ¼ cup of cooked rice
  • 2 carrots cut into cubes
  • 1 potato cut into cubes
  • 3 epazote leaves
  • ½ cup of cooked peas
  • ½ cup of cooked chickpeas
  • cheese and chipotle chili to taste


  • In a pot add the chicken and 3 liters of water. Let cook for an hour.
  • Take out the chicken and add all the vegetables to the broth, letting it boil until they are cooked.
  • Add the rice, peas and chickpeas.
  • Add the chicken in pieces and the epazote, season with salt.
  • To serve, add the broth in deep dishes and if desired you can add cubes of low-fat cheese and chili.

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