Atkins Mediterranean Bowl
11.4g
Net Carbs
29.4g
Protein
39.3g
Fat
4.8g
Fiber
533
Calories
Ingredients:
- 1/3 cup Olive Oil
- 24 ounces Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
- 2 tablespoons Olive Oil
- 1 cup Cucumber, raw, sliced
- 1 1/2 teaspoons Cumin seed, ground
- 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 2 ounces Red onion (1 cup= 5.6 ounces)
- 2 tablespoons Parsley, fresh, chopped
- 3 cups Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
- 1 teaspoon(s) Paprika (1 tsp= 2.3 g)
- 12 each Kalamata Olives
- 4 tablespoons Hummus
- 3 tablespoons Lemon Juice
- 1/2 teaspoon Black Pepper, ground
- 3/4 teaspoon Salt
- 1/8 teaspoon Cayenne pepper
- 1/4 cup Greek Yogurt, plain, unsweetened, whole milk
- 1 1/3 cups Green or White Cabbage, raw, shredded
- 1/2 teaspoon Turmeric, ground
- 1/4 teaspoon Cinnamon, ground
- 3 tablespoons Vinegar - Natural Rice Vinegar (Nakano)
- 20 each Tomatoes, grape (7.9 g each)
Directions:
- Make the marinade. In a small bowl, whisk together 1/3 cup olive oil, 2 tablespoons lemon juice, cumin, paprika, ½ teaspoon minced or pressed garlic, pepper, turmeric, ½ teaspoon salt, cinnamon and cayenne pepper. Coat both sides of each chicken thigh with the marinade, place in a zipper top bag, pouring any remaining marinade into the bag, and refrigerate for at least 3 hours.
- When there are 40 minutes left for the chicken to marinade, begin the quick pickled onions. Thinly slice 60 grams onion with a mandolin slicer. Place in a small bowl and cover with rice vinegar and 1/8 teaspoon salt. Mix with a fork and set on the counter for an hour stirring occasionally.
- Warm grill over high flames. Reduce flame to medium high, and grill chicken thighs 4-5 minutes per side, or until they reach an internal temperature of 165°.
- To make the yogurt sauce, combine the yogurt, 2 tablespoons olive oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, ½ teaspoon minced or pressed garlic, and 1/8 teaspoon salt. Taste and add salt and pepper if desired.
- Microwave cauliflower rice as directed on the package. Divide between 4 bowls. To each bowl, add 4 ounces thinly sliced grilled chicken, 1/3 cup shredded cabbage, ¼ cup cucumber slices, 5 halved grape tomatoes, 1/8 cup pickled onions, 3 sliced Kalamata olives, and one tablespoon hummus. Dress each bowl with 2 tablespoons yogurt sauce. One bowl (as detailed above) is one serving.
