Recipes

Indian Spiced Chicken and Vegetables Recipe

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Atkins Indian Spiced Chicken and Vegetables
8.8g
Net Atkins Count TM
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)
  • 1 medium
  • 1 clove
  • 0 3/4 tsp
  • 1 tsp
  • 0 1/4 tsp
  • 1 individual packet
  • 0 1/2 tsp
  • 0 1/2 tsp
  • 14 oz, boneless, raw (yield after cooking)
  • 2 tablespoon
  • 1 1/2 tbsp
  • 0 1/4 cup

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.