Chicken with Winter Vegetables
9.7g
Net Carbs
45.0g
Protein
45.0g
Fat
4.1g
Fiber
649
Calories
Ingredients:
- 1 medium Turnip
- 1 small Onion
- 1 tablespoon Organic Apple Cider Vinegar
- 3 teaspoons Spicy Brown Mustard
- 2 tablespoons Butter
- 1/2 teaspoon Black Pepper
- 1 cube Chicken Stock Cubes (Dry, Dehydrated)
- 1 tablespoon Olive Oil
- 1 cup Fennel, raw
- 12 ounces Chicken Thigh, boneless, with skin
- 1/2 ounce Thyme
- 1/2 teaspoon Salt
- 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Peel and medium dice the turnip and onion. Remove the core and the tops of the fennel then cut into 1-inch pieces. Remove the leaves from the thyme sprigs. Set all aside.
- Prepare a medium skillet with 1 tbsp oil and heat to medium high. Pat the chicken dry with paper towels, season with 1/4 tsp salt and 1/4 tsp black pepper. Pan fry until the juices run clear and they are no longer pink in the center; about 5 minutes per side. Transfer to a plate and keep warm.
- Add the turnip and fennel to the same pan used for the chicken and cook stirring occasionally until the turnip browns; about 5 minutes. Add the onion and most of the thyme (reserve a small pinch for serving). Season with the remaining 1/4 tsp salt and 1/4 tsp pepper and continue cooking until the onion becomes trnaslucent, another 4 minutes.
- Add the apple cider vinegar, mustard, chicken stock concentrate (dilute with 1/4 cup water) and sucralose. Continue to cook another 4 minutes until the mixture is slightly reduced then add the butter and cook another 1-2 minutes stirring until combined.
- Divide vegetables onto two plates, top with chicken and a sprinkle of reserved fresh thyme.
