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Indian Spiced Chicken and Vegetables Recipe


Atkins Indian Spiced Chicken and Vegetables
8.8g
Net Carbs
Prep Time: 0 Minutes
Style:Indian
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

35.8g

Protein

34.7g

Fat

2.7g

Fiber

501.7kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 1 medium (2-1/2" dia) Onions
  • 1 medium Zucchini
  • 1 clove Garlic
  • 3/4 tsp Cinnamon
  • 1 tsp Cumin
  • 1/4 tsp Coriander Seed
  • 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 14 oz, boneless, raw (yield after cooking) Chicken Thigh
  • 2 tablespoon Vegetable Oil
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1/4 cup Chicken Broth, Bouillon or Consomme

DIRECTIONS

Use red onion for this recipe. Skin on chicken would be great but is not necessary.
 

  1. Preheat oven to 400°F and prepare a sheet pan with aluminum foil.
  2. Coarsely chop the red onion, dice the zucchini and thinly slice the garlic.  
  3. 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.  
  4. 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.  

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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