Source: Light & Easy Diabetes Cuisine by Betty Marks



  1. Remove skin from chicken.
  2. Season with salt and pepper.
  3. In a large non-stick pan skillet, heat oil and cook chicken until tender, turning (15 to 20 minutes).
  4. Remove from skillet and keep warn.
  5. Sauté onion and garlic in skillet.
  6. Add tomatoes, bay leaf and marjoram; simmer 10 minutes.
  7. Add corn and chicken; heat through, mix well with the sauce.
  8. Serve this dish with "Bell Pepper Salad".

Nutritional information Edit

Per serving:

  • Calories: 246 | cho: 75mg | car: 18g | pro: 27g | sod: 138mg | fat: 10g
  • Food exchanges: 3 low/fat meat | 1 starch/bread | 1 vegetable
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