October 24, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn’t scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said “Fall Recipe”! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy!


This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma.


4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP olive oil
1 TBSP unsalted butter
16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 TBSP maple syrup
2 tsp Dijon mustard
1-1/2 cup chicken stock


1 – In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
2 – Season the chicken pieces with salt and pepper.
3 – Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
4 – Remove chicken from pan and reserve.
5 – In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
6 – Remove from pan and hold separately from chicken.
7 – Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
8 – Add chicken back to the pan, cover, and reduce heat to medium low.
9 – Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
10 – Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
11 – Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
12 – Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
13 – Spoon sauce over chicken and serve.

Calories: 430
Fat: 23 grams
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams


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