Chicken with Winter Vegetables Recipe

9.7g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

45g

Protein

45g

Fat

4.1g

Fiber

649.3cal

Calories

INGREDIENTS

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.

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