Grilled Chicken (1 Medium Piece (Yield After Cooking, Bone Removed)) and German Roasted Vegetables (100 G)

Check the roasted-vegetable mix for higher-starch items such as potatoes, parsnips, or sweet glazes; reduce their portion and emphasize non-starchy vegetables like broccoli, zucchini, peppers, mushrooms, cauliflower, or green beans.

Keep the grilled chicken plain or use a sugar-free marinade; avoid barbecue sauce, honey, sweet chili sauce, and sugary dressings.

Add a fiber-rich side such as lentils, chickpeas, or a leafy-green salad with olive oil and vinegar to slow the meal’s glucose rise.

Use a modest amount of olive oil, avocado, nuts, or seeds with the vegetables rather than sweet sauces or refined-carb sides.

Limit the overall portion of roasted vegetables if the recipe includes starchy vegetables, and avoid adding bread, rolls, rice, or sugary drinks to the meal.

Take a 10–20 minute easy walk after eating, if appropriate for you, to help reduce the post-meal rise.