Recipe by Emily Weeks, RDN, LD Photo by Emily Weeks, RDN, LD This healthy, diabetes-friendly dish comes together in one pot and makes for a delicious we eknight meal. This recipe, made with fresh tangy cranberries and other vegetables, is low in carbs but high in vitamins, nutrients, and flavor. Preheat the oven to 400 degrees F. Season chicken breasts with salt. Heat a large Dutch oven or large ovenproof skillet over medi um-high heat. Add ½ Tbsp of olive oil, then add the chicken. Sear until golden

Recipe by Emily Weeks, RDN, LD Photo by Emily Weeks, RDN, LD In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes. Add the minced garlic and freshly grated ginger. Sauté for about 1–2 minutes until fragrant. Stir in the coriander and turmeric. Cook for another minute to toast the spices. Add the chopped carrots to the pot and sauté for a few minutes, coating them with the aromatic spices. Pour in the vegetable broth and bring the mixture to a