Atkins Chicken Recipes

Ingredients:

1 cup heavy cream
1/2 small onion, chopped
5 clove (3 g) garlic, chopped
4 tsp curry powder
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 tsp salt
1 each chicken breast, bnls, sknls, 1/2in strips
1 each rib-eye steak, trimmed, 1/2in strips

DIPPING SAUCE

1/3 cup peanut butter, no sugar added
1/3 cup water
1 clove (3 g) garlic
2 tbsp fresh lime juice
2 tbsp soy sauce
1 packet splenda, (not nutrasweet)
1/8 tsp cayenne pepper

Instructions:

These meaty, curry-marinated morsels are traditionally charcoal-grilled,
but the broiler makes them an in-house specialty. You can, of course, use
either all chicken or beef instead of a combination.

1. Soak skewers in cold water for at least 20 minutes (this prevents
burning). In a blender, combine cream, onion, garlic, curry powder, cumin,
cayenne and salt; blend until smooth. Transfer to a bowl and add chicken
and beef strips; toss to coat. Cover and marinate at room temperature 15
minutes.

2. Make dipping sauce: In a blender, combine ingredients and blend until
smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead
of time, cover and refrigerate.)

3. Heat broiler. Thread chicken and beef strips onto the skewers without
crowding. Place on an oiled rack in a broiler pan and broil until cooked
through, turning once, about 5 minutes. Serve with the dipping sauce.

You will need 16 10' wooden or bamboo skewers to complete the Satay
experience.

Servings: 8

Bake/Cook time: 25 minutes

Carbohydrates: 3 grams

Net Carbs: 3 grams

Protein: 14 grams

Fat: 8 grams

Calories: 144

Servings: 1