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Roasted chicken with green beans and a small serving of cranberry sauce (sugar-free)

average rating is 3 out of 5, based on 150 votes

Indulge in a flavorful yet guilt-free culinary experience with our Low-Carb Roasted Chicken with Green Beans and Sugar-Free Cranberry Sauce. This enticing dish combines tender roasted chicken, crisp green beans, and a tangy cranberry sauce, all while being suitable for diabetics and compatible with the SOZA weightloss program. Prepare to savor a healthy and satisfying meal that doesn't compromise on taste.

Serving Suggestions/Tips:

Pair this dish with a side of cauliflower rice or a leafy green salad for a well-rounded meal.

Sprinkle some fresh herbs like parsley or thyme over the roasted chicken for added aroma and freshness.

Serve the cranberry sauce on the side or drizzle it over the chicken for a burst of tangy flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Diabetic-friendly Sugar-free Gluten-free Low-calorie Healthy Nutritious Balanced Delicious Easy-to-make Quick Whole foods Clean eating Weight loss Diabetes management High-fiber Low-fat Keto-friendly

Ingredients

For the roasted chicken:

1 small chicken breast, boneless and skinless
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

For the green beans:

1 cup fresh green beans, trimmed
1/2 tablespoon olive oil
1/2 teaspoon minced garlic
Salt and pepper to taste

For the sugar-free cranberry sauce:

1/4 cup fresh or frozen cranberries
2 tablespoons water
1/2 teaspoon lemon juice
1/2 teaspoon powdered stevia (or to taste)

Directions

Preheat your oven to 400°F (200°C).
In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breast with this mixture on both sides.
Place the seasoned chicken breast on a baking sheet lined with parchment paper. Roast it in the preheated oven for about 20-25 minutes or until cooked through. Remove from the oven and let it rest for a few minutes.
While the chicken is roasting, prepare the green beans. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add green beans, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the green beans are tender-crisp.
In a small saucepan, combine the cranberries, water, lemon juice, and powdered stevia. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, or until the cranberries have softened and the mixture has thickened slightly. Remove from heat and let it cool.
Serve the roasted chicken alongside the sautéed green beans and a small serving of sugar-free cranberry sauce.