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Lemon-Cumin Chicken with Carrot-Pine Nut-Golden Raisin Salad Recipe


Atkins Lemon-Cumin Chicken with Carrot-Pine Nut-Golden Raisin Salad
10.2g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:Middle Eastern
Cook Time:10 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.

24.4g

Protein

43.7g

Fat

4.7g

Fiber

533.6cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2tspRed or Cayenne Pepper
  • 5tspLemon Zest
  • 1 1/2tbspCumin
  • 1tspSALT Morton Salt, Inc.
  • 3tbspFresh Lemon Juice
  • 2TbspGOLDEN RAISINS Wegmans Food Markets, Inc.
  • 2tablespoonPine Nuts (Pignolias)
  • 2carrot (7-1/2")CARROTS Safeway, Inc.
  • 10tablespoonEXTRA VIRGIN OLIVE OIL Salov North America Corp.
  • 1bunchCILANTRO Sugar 'N Spice, Inc.
  • 2tbspPAPRIKA Mojave Foods Corporation
  • 24oz rawCHICKEN BREAST Tony Downs Foods Co
  • 2cloveGARLIC Iberia Foods Corporation
  • 2cup shreddedCos or Romaine Lettuce

DIRECTIONS

The bold flavors of the lemon-cumin marinade make it superb for chicken, especially when it's grilled. The lemon, spices and cilantro add a North African influence. If you prefer, you could make the salad in advance and refrigerate it. Remove it for an hour before serving and let it come to room temperature before adding the dressing to pick up its flavors and slightly wilt the romaine and carrot. 
 
  1. Using a zester, micro plane or box grater, remove the zest (peel) from the lemons, being careful not to include any of the bitter white pulp beneath the skin (you will need 5 teaspoons). Then juice the lemons, reserving 2 tablespoons for the salad dressing.
  2. To make marinade: in a blender, purée the garlic, lemon zest, juice, paprika, cumin and cayenne. Add the bunch of cilantro and purée, slowly adding 6 tablespoons of olive oil though the top of the cover to emulsify. 
  3. Transfer the marinade to a roasting dish large enough to hold the chicken pieces and refrigerate. Once chilled, add the chicken and rub the marinade all over it. Return to the refrigerator, covered, for 1-2 hours, turning the chicken half way through. 
  4. Preheat the grill to high or preheat the broiler. 
  5. Remove the chicken from marinade and season with salt. Discard the marinade. 
  6. Grill the chicken for 5 minutes on each side. Let rest for 3-4 minutes before slicing each breast into five pieces. 
  7. To prepare the salad, in a medium bowl, mix together carrots, romaine, 1/4 cup chopped cilantro, pine nuts, raisins, 2 tablespoons lemon juice, 4 tablespoons olive oil and 1 teaspoon of salt. The carrots and romaine will become slightly wilted. Keep at room temperature until ready to serve. 
  8. To serve, Place one-quarter of the carrot salad on each plate. Top each with a grilled chicken breast. 

*The term julienne refers to thin matchstick-like strips. If you have a mandolin, it does the job beautifully.
This recipe was created for Atkins by chef Mike Isabella.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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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