Diabetes-Friendly Recipes

Moroccan Chicken

Servings: 8
Prep time:
Cook time:
Total: 55 minutes


  • cooking spray
  • 2 whole boneless, skinless chicken breasts (about 8 ounces each) halved
  • 4 boneless, skinless chicken thighs (about 4 ounces each)
  • 8 small red potatoes (about 1 pound total) scrubbed and quartered
  • 8 ounces fresh mushrooms, quartered
  • 1 large onion, 8 ounces, thinly sliced
  • 4 cloves garlic, peeled and thinly sliced
  • 8 dried apricot halves
  • 8 dried pitted prunes
  • ½ tablespoon crushed dried thyme
  • ½ teaspoon crushed dried rosemary
  • freshly ground pepper
  • 1 tsp salt
  • 1 tablespoon olive oil
  • 1 small navel orange, washed and thinly sliced crosswise
  • 1 large lemon, thinly sliced and seeds removed


  1. Preheat oven to 375°F. Lightly coat a large baking pan with cooking spray.
  2. Rinse chicken pieces; remove and discard any visible fat. Pat chicken pieces dry with paper towels.
  3. Arrange chicken in the prepared pan and surround with potatoes and mushrooms. Scatter onion, garlic, apricot, and prunes over chicken and vegetables.
  4. Sprinkle with thyme, rosemary, salt (optional), and pepper.
  5. Drizzle the olive oil over all.
  6. Arrange orange and lemon slices on top.
  7. Cover the pan tightly with aluminum foil and bake for 40 minutes, uncovering the pan during the last 5 minutes of baking time.  Serve at once.

Nutrition Information


Per serving:247 calories (18% calories from fat), 27 g protein, 5 g total fat (1.0 g saturated fat), 24 g carbohydrate, 3 g dietary fiber, 80 mg cholesterol, 92 mg sodium
Diabetic exchanges:3 lean protein (meat), 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)


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