Atkins Recipes Chicken Simple

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Chicken Alfredo with Parsley

Serves: 3 ,1,10,7,10,10

CarbsPerServing: less than 7 total

Prep Time: 15 minuts

Effort: Easy


3 Chicken Breast

3 Green Onions

2/3 Cup Chopped Mushrooms

2 Tbs cheese

1/4 Cup cream

1 Tbs Butter

1 tsp Minced Garlic

2 Tbs Finaly Chopped Parsley

1 Tbs Olive oil

How to Prepare:

Chop chicken breast into 1 inch cubes. Chop Green Onions finely. Heat skillet/wok with Olive oil. Stir fry Chicken first till brown and add onion and mushrooms.

Add cheese , Cream , Butter to a Sauce pan on low heat. “DO NOT BOIL”. Stir until combined. Add Garlic, Parsley Salt & Pepper to Taste. You may have to add more cream to your liking. Combine Sauce in skillet with chicken and provides a fast toss.

Spring Mix Salad

CarbsPerServing: no counts provided

Effort: Easy


Good sized handful of spring greens lettuce mix.

Hidden valley ranch dressing package mixed with soured cream rather than mayo (much better that way). Mix a touch water and/or cream to urge a more fluid consistency.1 Safeway Select brand Chicken, Parmesan, Mushroom, and Spinach Sausage, sauteed whole (slice when cooked), or any brand that has no carbs/sugar.

A small sprinkling of Planter’s mixed salted nuts rather than croutons (more natural and yummier than store bought croutons).

How to Prepare:

Toss all ingredients in a salad bowl with a tablespoon or two of your dressing, and you’ll have the most amazing brunch, lunch or dinner. Add a sprinkling of garlic powder and pepper for extra zip).

Low Carb ‘Honey’ Mustard

Serves: Makes one serving.,10

CarbsPerServing: About 3

Prep Time: Less than one minute!

Effort: Easy


1 Tbs Dijion Mustard

1 Tbs Spicey Brown Mustard 2 Tbs Heavy light whipping cream 1 Packet Splenda

How to Prepare:

Mix all ingredients together and serve! This stuff is wonderful with chicken. It really does taste like the real thing! YUM! You’ll have to remind yourself you’re not cheating, lol.

Chicken Chilaquiles

Serves: 8

CarbsPerServing: 4 Prep Time: 1-2 hours

Effort: Average


1 whole chicken, cooked/deboned

5 tortillas cut into strips 1 cup shredded cheddar cheese 1/2 cup Monterey jack

1/2 cup sour cream

1 clove garlic, chopped2 serrano chilis, seeded 2 lg tomatoes 1/4 cup onion

1 teasp. oregano, chopped

1/4 cup cilantro, chopped 1 cup (or more) chicken broth 1 tblsp vegetable oil

How to Prepare:

Boil chicken in water, remove when cooked, debone and cut into lg pieces.

Cut tortillas into strips and deep fry till golden, drain, set aside.

In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and tiny juice remains. Do not burn. Add the chicken broth and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a pleasant thick sauce. Set aside.

In layers, place the tortilla strips, chicken, cheeses into a 9×13 pan. Add the soured cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned.

Szechwan Chicken and Vegetables

CarbsPerServing: 19g total

Effort: Easy Ingredients:

3 tablespoons corn oil 1 teaspoon crushed red pepper

2 medium chicken breast, no skin, no bone, R-T-C –thinly shredded

1 Stalk celery — thinly sliced 1 small carrot — thinly sliced 1 medium green bell pepper — thinly julienned1/2 teaspoon salt 1 tablespoon soy sauce

1 packet splenda packets 1/4 teaspoon tabasco sauce — optional

1/3 cup chicken stock

1/4 teaspoon guar gum — to thicken if needed

How to Prepare:

Heat wok or deep skillet over high heat with oil and pepper flakes for 10 seconds.Reduce heat to medium and stir fry chicken for 1 1/2 minutes. Add celery, carrot and bell pepper and stir fry for 1 minute. Add the remaining ingredients and stir fry for 1-2 more minutes or until slightly thickened.

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