Creating a GDM-friendly Kitchen

Food for thought

  • Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More
  • Lisa said: Hi Jessica thanks for sharing your experience... Read More
  • Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More
  • Lisa said: So glad you found us! And best wishes with your pregnancy... Read More
  • Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More

Recipes

Gestational diabetes friendly Poached Chicken with Green Bean Salad & Mustard Dressing

Poached Chicken with Green Bean Salad & Mustard Dressing

Servings: 2 people

This salad wouldn’t really be the same without the green beans. Their colour, crunch and texture is a lovely contrast to the other plate-mates. But in saying that, the recipes you’ll find here each week at GestationalDiabetesRecipes.com are mostly intended to inspire and keep you excited about cooking with gestational diabetes. So feel free to experiment and swap those green beans for broccoli, baby spinach or salad leaves. Enjoy! (Main carbohydrate ingredients are listed in bold.)

Ingredients

  • 1-2 cups chicken stock
  • 2 small – medium chicken breast halves (about 200g/ 7 ounces each)
  • 250g/ 8 ounces green beans, trimmed and quartered
  • 1 x 400g/ 13 ounce can of cannellini beans (white beans), rinsed well and drained
  • 1/4 cup mint, torn
  • 1/2 cup parsley leaves
  • 1 cup salad leaves
  • 1 tablespoon seeded honey mustard
  • Rind and juice of 1 small lemon
  • 1 tablespoon light olive oil
  • 1 garlic clove, crushed
  • 1 tsp finely chopped mint

Bring chicken stock to boil in a small saucepan. Turn heat down to a very gentle simmer and fully immerse chicken breasts for 15 minutes. Remove the chicken and check if it’s cooked through by slicing into the thickest part. It should no longer be pink. Let it cool a little then shred the meat by ripping it and place in a mixing bowl.

Bring a small saucepan of water to boil and blanch (lightly cook) the beans for about 2-3 minutes. Remove from heat and rinse with cold water. Drain and set aside.

Make the dressing by combining mustard, lemon juice and rind, olive oil, garlic, mint (save some for the garnish) and pepper. Add a little water if you need to thin it out.

Add green beans and white beans to the shredded chicken. Pour over dressing and toss well. Serve garnished with a little mint or parsley if you have some.

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About

I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

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