Recipes

Chicken with Winter Vegetables Recipe

Atkins Chicken with Winter Vegetables
9.7g
Net Carbs
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

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INGREDIENTS

  • 1 tablespoon Olive Oil
  • 12 oz Chicken Thigh, boneless, with skin
  • 0 1/2 tsp Salt
  • 1 cup Fennel, raw
  • 1 medium Turnip
  • 1 small Onions
  • 0 1/2 tsp Black Pepper
  • 0 1/2 oz Thyme
  • 1 tbsp Organic Apple Cider Vinegar
  • 3 tsp Spicy Brown Mustard
  • 1 cube Chicken Stock Cubes (Dry, Dehydrated)
  • 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 2 tbsp Butter

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.  
  4. 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.  
  5. Divide vegetables onto two plates, top with chicken and a sprinkle of reserved fresh thyme.

Cooking Tip

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