#DiabetesAwarenessMonth Pan Seared Chicken Breast
It’s National Diabetes Awareness month this November and I’ve teamed up with some fantastic Nigerian food bloggers to raise awareness for the cause.
“Diabetes is when your blood sugar or glucose levels are higher than normal. It’s carbohydrate foods like breads, cereals, rice, pasta, fruits, milk, and desserts that can cause this rise," says Maggie Powers, PhD, president-elect of Health Care & Education at the American Diabetes Association.
The Number of deaths in adults due to Diabetes in Nigeria is 40,815
The Number of deaths in adults due to Diabetes in the UAE is 1,384
There is no cure for Diabetes. To stay healthy, people living with the disease have to make strict changes to their lifestyles through weight management, nutrition and exercise.
Later this month, we’ll be sharing a workout challenge but here is a quick and healthy recipe that’s low in carbs, high in protein and balanced with good fats to keep your blood sugar levels regulated and your tummy happy.
I like to serve this Pan Seared Chicken Breasts with a side of roasted veggies, or a green salad and some nuts and pesto for a light but filling lunch. Some of the other bloggers will also be sharing recipes:
Ronke of 9jaFoodie– Sparkling Zobo Tea
Atim of Afrolems – Stir Fry Acha
Has Diabetes affected your or a loved one? Please share using the hashtag #WorldDiabetesDayNG so we can raise more awareness for the cause.
2 boneless skinless, chicken breasts
2 tablespoons olive oil
1 tsp. Parsley or Thyme, or Basil
1 tsp. Chicken Seasoning powder | Read your labels. I use Kallo Organic Cubes
Salt & Pepper, optional
Spinach Pesto, store bought or try this recipe HERE
Add the olive oil to a medium sized frying pan and heat on the stovetop over medium heat for three to four minutes.
While the oil heats up, season both sides of the chicken breasts with the seasoning powder and herbs.
Place the chicken breasts in the pan carefully and don’t move around for six to seven minutes to allow a nice golden brown crust to form.
Once the crust forms, flip the chicken using tongs and cook the second side for another six to seven minutes.
At this point I like to cover the pan and allow the chicken to steam through for another five minutes.
Once it’s cooked through, turn off the heat and allow the chicken to rest for five minutes before serving.
Serve with a green salad or some steamed veggies.