Indian Spiced Chicken and Vegetables
8.8g
Net Carbs
35.8g
Protein
34.7g
Fat
2.7g
Fiber
501
Calories
Ingredients:
- 1 1/2 tablespoons Apple Cider Vinegar
- 1 medium (2-1/2" diameter) Onions
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable Oil
- 1 clove Garlic
- 1/4 cup Chicken Broth, Bouillon or Consomme
- 1 medium Zucchini
- 3/4 teaspoon Cinnamon
- 14 ounce boneless, raw (yield after cooking) Chicken Thigh
- 1 teaspoon Cumin
- 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
- 1/4 teaspoon Coriander Seed
- 1/2 teaspoon Black Pepper
Directions:
Use red onion for this recipe. Skin on chicken would be great but is not necessary.
- Preheat oven to 400°F and prepare a sheet pan with aluminum foil.
- Coarsely chop the red onion, dice the zucchini and thinly slice the garlic.
- Combine the cinnamon, cumin, coriander, sucralose, salt and pepper in a small bowl. Rub the chicken with the spice rub and place on the sheet pan. Scatter the vegetables on the sheet pan with the chicken.
- In a small bowl whisk together the oil, cider vinegar and chicken stock. Pour over the vegetables avoiding the chicken then roast for 25-30 minutes. Remove from oven and plate all immediately.
