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Chipotle Chicken Bites with Creamy Blue Cheese Dip Recipe


Atkins Chipotle Chicken Bites with Creamy Blue Cheese Dip
4.7g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

32.8g

Protein

34.3g

Fat

4g

Fiber

475cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1/4 cupOrganic High Fiber Coconut Flour
  • 2tbspChili Powder
  • 0 1/2tspGarlic Powder
  • 0 1/2tspOnion Powder
  • 1dashSalt
  • 2tablespoonOlive Oil
  • 32oz rawChicken Breast
  • 0 1/2cupSour Cream
  • 0 1/4cupReal Mayonnaise
  • 0 4/24fl ozLemon Juice
  • 1tspDill (Dried)
  • 0 1/3tbspChives (Freeze Dried)
  • 0 1/2tspGarlic Powder
  • 0 1/2tspBlack Pepper
  • 0 1/4cup, crumbled, not packedBlue Cheese

DIRECTIONS

For this recipe use chipotle powder in place of the chili powder.

 
  1. Preheat oven to 400°F.
  2. Combine first 5 ingredients (coconut flour through salt) in medium mixing bowl.  Cut chicken breast into cubes and toss to coat with the coconut flour mixture.
  3. Heat oil over medium heat in a large cast iron or oven proof skillet.  Add the chicken cubes and brown for 4 minutes, turn over and place skillet in preheated oven.  Bake for 5 minutes or until cooked through.
  4. Skewer and serve with Creamy Blue Cheese Dipping Sauce.

For the Creamy Blue Cheese Dipping Sauce:

  1. Whisk the sour cream, mayonnaise, lemon juice, dill, chives, garlic powder, and black pepper together until fluffy.
  2. Stir in blue cheese.
 

 

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.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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