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Roasted Chicken, Apple and Current Salad Recipe


Atkins Roasted Chicken, Apple and Current Salad
6.4g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:20 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.

23.5g

Protein

18.5g

Fat

1.4g

Fiber

294.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1tbspPaprika
  • 1tbspOnion Powder
  • 1 1/4tspSalt
  • 4tspOlive Oil
  • 40oz, with bone, raw, without skin (yield after cooking, bone removed)Chicken Breast (Skin Not Eaten)
  • 0 2/3cupReal Mayonnaise
  • 1 1/2tbspFresh Lemon Juice
  • 0 1/2cup, choppedRed Onions
  • 2medium (2-3/4" dia) (approx 3 per lb)Apples
  • 1ozBlack Currants (European)

DIRECTIONS

  1. Heat oven to 350°F.
  2. To make rub, combine paprika, onion powder and 1 teaspoon of the salt in a cup. Pat chicken dry with paper towels; sprinkle both sides evenly with the rub.
  3. Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat. Add half the chicken; cook 1 1/2 minutes per side, until browned. Transfer breasts to a baking sheet. Repeat with remaining oil and chicken.
  4. Bake chicken 10 to 12 minutes, just until cooked through. Wrap chicken in foil and let stand 5 minutes. Cut into 1-inch chunks.
  5. Meanwhile, stir together mayonnaise, lemon juice and remaining 1/4 teaspoon salt in a large bowl. Add finely diced onion, currants, diced apples and chicken; toss to coat.
  6. Store refrigerated in an airtight container.

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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