Recipes

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 2
Difficulty: Difficult
* 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

501.7cal

Calories

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INGREDIENTS

  • 1 medium (2-1/2" dia) Onions
  • 1 medium Zucchini
  • 1 clove Garlic
  • 0 3/4 tsp Cinnamon
  • 1 tsp Cumin
  • 0 1/4 tsp Coriander Seed
  • 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 tsp Salt
  • 0 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
  • 0 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.

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