Try this healthy recipe from the book CSIRO Low-Carb Diabetes Diet & Lifestyle Solution: One Pan Lemony Chicken with Vegetables.
Prep time 25 minutes + 5 minutes resting time
Cooking time 25 minutes
600g lean chicken breast fillets, cut into 2 cm pieces
Finely grated zest and juice of 1 large lemon
2 cloves garlic, crushed
1/4 cup (60 ml) olive oil
600 g broccoli florets
22/3 cups (300 g) shredded red cabbage
1/2 cup (125 ml) salt-reduced chicken stock
1 cup frozen baby peas
300 g baby spinach leaves 80 g parmesan, finely grated
Combine the chicken, lemon zest, garlic and 1 tablespoon oil in a large bowl. Season with freshly ground black pepper.
Heat a large deep non-stick frying pan over high heat, add the chicken in three batches and cook for 3 minutes each. Transfer to a clean bowl.
Heat the remaining oil in the pan and return to high heat. Add the broccoli and cabbage and cook, tossing, for 3 minutes or until starting to soften. Return all the chicken to the pan.
Pour in the stock and stir well, then cover and cook, tossing occasionally, for 10 minutes. Remove the pan from the heat and stir through the peas and lemon juice. Rest the baby spinach on top and stand, covered and untouched, for 5 minutes or until the spinach has wilted. Sprinkle with the parmesan and serve.