Tandoori Baked Chicken with Vegetable Salad and Sugar-Free Vinaigrette (Low Glycemic and Diabetes-Safe Meal)

Tandoori Baked Chicken with Vegetable Salad and Sugar-Free Vinaigrette (Low Glycemic and Diabetes-Safe Meal)

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup plain yogurt

1 tablespoon tandoori spice mix

1 teaspoon ginger paste

1 teaspoon garlic paste

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 orange bell pepper, diced

1 carrot, grated

1/4 red onion, thinly sliced

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or sugar-free sweetener

Salt and pepper, to taste

Instructions:

In a large bowl, mix together the yogurt, tandoori spice mix, ginger paste, garlic paste, salt, and black pepper. Add the chicken breasts and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or overnight for best results.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Remove the chicken from the marinade, shaking off any excess, and place on the prepared baking sheet.

Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

While the chicken is baking, prepare the salad by mixing together the tomatoes, bell peppers, carrot, and onion in a large bowl.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey or sugar-free sweetener. Season with salt and pepper to taste.

Drizzle the vinaigrette over the salad and toss to coat evenly.

Serve the tandoori chicken with the vegetable salad on the side.

This recipe is a low glycemic meal and suitable for people with diabetes as it is high in protein and low in simple carbohydrates. Additionally, the use of sugar-free sweetener instead of traditional sugar makes it suitable for people with diabetes.

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