I got this recipe from the All New Diabetic Cooking Cookbook from the one dish wonders sections. This is a great cook book if you’re cooking for someone who is diabetic or want to cook healthier and avoid calories from sugar. Every recipe has a count of calories and nutrients per servings. I tried this recipe one night because I was looking for an easy to fix meal, but I didn’t have all the ingredients so the recipe became chicken skillet with onions instead of chicken skillet with pearl onions. I’ll include the ingredients they recommended and the ingredients I substituted. I thought my improvised version turned out well. I hope you enjoy!
Makes four servings
2 cups of water
1 pound small new potatoes (or 1 pound small potatoes*)
8 ounces fresh pearl onions, blanched and peeled, or frozen pearl onions thawed (or 1 small regular onion sliced*)
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder (or 1/4 teaspoon of cayenne pepper powder*)
1/2 teaspoon dried oregano (or 1/2 teaspoon basil*)
4 boneless skinless chicken breasts
2 tablespoons olive oil
1. Put water, potatoes and onion(s) and water into a large nonstick skillet and bring to a boil. The burner should be on medium to high heat. Once it comes to a boil cover and boil for about 12 minutes. You may need to reduce the heat a bit to make sure it doesn’t boil over. After 12 minutes stick one of the largest potatoes with a fork. If the potatoes is soft and easily pierced then it’s ready. Drain the potatoes and onion(s) and set to the side.
2. Mix salt, onion powder, garlic powder, cayenne pepper or chili powder, and basil or oregano together. Sprinkle the mixture over both sides of the chicken.3. Heat 1 tablespoon of olive oil in the skillet you just used for the potatoes and onions over medium-high heat. Once the olive oil is heated, add the chicken. Cook the chicken for 5 minutes then turn. Add the potatoes and onions back into the skillet with the chicken and drizzle the rest of the olive oil over the mixture. At this point I added a bit of extra water to make sure the chicken would stay moist. Cover the skillet and cook for five minutes or until you are satisfied that the chicken is not pink in the middle anymore. Let everything stand for 3 minutes and then serve