Tomatillo Chicken - Atkins - 6.5 Net Carbs |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 2-4. Per Serving: 9.5 carbs, 3 grams fiber, 6.5 net carbs, 48 grams protein, 2.5 grams fat, 525 calories Ingredients:
2 tablespoons olive oil |
1/4 teaspoon salt |
1 teaspoon cumin |
4 large whole chicken legs (leg quarter) |
1 cup roasted tomatillo salsa, mild or chicken broth, reduced sodium |
1/2 teaspoon olive oil |
1/4 teaspoon salt |
1/4 cup pumpkin seeds |
Directions:
1. Place rack in top third of oven (about 6 inches from heat source) and preheat oven to 350*F.
2. Heat oil in 12-inch ovenproof skillet over med-high heat.
3. Combine salt and cumin and sprinkle evenly on both sides of the chicken.
4. Brown the legs 6 min per side, turning once, until deep golden brown.
5. Add salsa and broth, and cover loosely with foil. Bake for 35 minute.
6. Meanwhile, prepare the garnish:.
7. Heat oil in skillet, add pumpkin seeds and cook, shaking the pan, 1-2 min, until the seeds are lightly toasted and slightly puffed (seeds may pop). Sprinkle with salt and set aside.
8. Uncover chicken and bake 5-6 min more, until deeply browned.
9. Transfer chicken to platter, spoon juices over the chicken, and sprinkle with pumpkin seeds.
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