Recipes

Atkins Mediterranean Bowl Recipe

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Atkins Atkins Mediterranean Bowl
11.4g
Net Atkins Count TM
Prep Time: 200 Minutes
Style:Other
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
29.4g

Protein

39.3g

Fat

4.8g

Fiber

533.8cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/3 cup Olive Oil
  • 3 Tbsp Lemon Juice
  • 1 1/2 tsp Cumin seed, ground
  • 1 teaspoon(s) Paprika (1 tsp= 2.3 g)
  • 0 1/2 tsp Black Pepper, ground
  • 0 1/2 tsp Turmeric, ground
  • 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 0 3/4 tsp Salt
  • 0 1/4 tsp Cinnamon, ground
  • 0 1/8 teaspoon Cayenne pepper
  • 24 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
  • 2 ounces Red onion (1 cup= 5.6 ounces)
  • 3 tbsp Vinegar - Natural Rice Vinegar (Nakano)
  • 0 1/4 cup Greek Yogurt, plain, unsweetened, whole milk
  • 2 Tbsp Olive Oil
  • 2 Tbsp Parsley, fresh, chopped
  • 3 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
  • 1 1/3 cup Green or White Cabbage, raw, shredded
  • 1 cup Cucumber, raw, sliced
  • 20 each Tomatoes, grape (7.9 g each)
  • 12 each Kalamata Olives
  • 4 Tbsp Hummus

DIRECTIONS

  1. Make the marinade. In a small bowl, whisk together 1/3 cup olive oil, 2 tablespoons lemon juice, cumin, paprika, ½ teaspoon minced or pressed garlic, pepper, turmeric, ½ teaspoon salt, cinnamon and cayenne pepper. Coat both sides of each chicken thigh with the marinade, place in a zipper top bag, pouring any remaining marinade into the bag, and refrigerate for at least 3 hours.
  2. When there are 40 minutes left for the chicken to marinade, begin the quick pickled onions. Thinly slice 60 grams onion with a mandolin slicer. Place in a small bowl and cover with rice vinegar and 1/8 teaspoon salt. Mix with a fork and set on the counter for an hour stirring occasionally.
  3. Warm grill over high flames. Reduce flame to medium high, and grill chicken thighs 4-5 minutes per side, or until they reach an internal temperature of 165°. 
  4. To make the yogurt sauce, combine the yogurt, 2 tablespoons olive oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, ½ teaspoon minced or pressed garlic, and 1/8 teaspoon salt. Taste and add salt and pepper if desired.
  5. Microwave cauliflower rice as directed on the package. Divide between 4 bowls. To each bowl, add 4 ounces thinly sliced grilled chicken, 1/3 cup shredded cabbage, ¼ cup cucumber slices, 5 halved grape tomatoes, 1/8 cup pickled onions, 3 sliced Kalamata olives, and one tablespoon hummus. Dress each bowl with 2 tablespoons yogurt sauce. One bowl (as detailed above) is one serving.

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