Chicken (1 Large Piece (Yield After Cooking, Bone Removed)) and Cooked Mixed Vegetables (Corn, Lima Beans, Peas, Green Beans and Carrots) (1 Cup)

Reduce the portion of the corn, peas, carrots, and lima beans, and fill the rest of the plate with chicken and non-starchy vegetables such as broccoli, zucchini, spinach, or cauliflower.

Choose a vegetable mix without corn and with more green beans, broccoli, cauliflower, mushrooms, peppers, or leafy greens.

Keep chicken unbreaded and avoid sweet glazes, barbecue sauce, honey, or sugary marinades; season with herbs, spices, lemon, vinegar, or olive oil instead.

Add a small serving of lentils or chickpeas in place of some of the corn or peas, rather than adding them on top of the same meal.

Eat the chicken and non-starchy vegetables first, then eat the starchy vegetables last and slowly.

Take a 10–20 minute easy walk after the meal, if safe for you, and use your glucose readings to adjust the vegetable portion at future meals.