Atkins Diet Recipes: Low Carb Honey Mustard Chicken (IF)

 Chicken Recipes

Atkins Diet Recipes: Low Carb Honey Mustard Chicken (IF)

In partnership with FaveDiets, I once again worked out my frustration on the chicken by using the paillard cooking method. It made for a really tender and qu…
Video Rating: 4 / 5

Ingredients: (serves 4-6) 1 kg (2.2 lb) chicken chunks 1 tsp salt 1 tsp sugar 1 tsp chicken stock 1 tbsp curry powder 1/2 tsp pepper 500g (1.1 lb) potatoes 5…

Author: 

49 Responses

  1. Kent AltenaSeptember 24, 2013 at 1:49 amReply

    The dangers of salt is largely overblown.

  2. Hind AlSeptember 24, 2013 at 2:03 amReply

    no salt!!!!

  3. kittenlyricSeptember 24, 2013 at 2:10 amReply

    I am sorting thru for recipes…going to the store tomorrow and starting. Thanks for the inspiration I have been watching these videos for the past 3 days and I know I can do this diet. It just looks too good to be true. Maybe that is because your videos are so yummy LOL.

  4. WCSeptember 24, 2013 at 3:03 amReply

    I just tried this recipe tonight. It wasn’t as good as I thought it would be. The Honey Mustard itself is great, but I think it serves better as a dip/glaze rather than a marinade. I marinaded the chicken over night and I could barely taste the marinade in the chicken, as I don’t think much of it penetrated into the meat. I’d definitely use the remaining of the Honey Mustard for other applications. Thanks for sharing.

  5. Kent AltenaSeptember 24, 2013 at 3:43 amReply

    Veggies should be measured in their raw state, especially those that wilt like spinach and cabbage. Now for the most part I eyeball most of my measurements now after measuring it once. I also have a video called what does a cup look like that should help you know what a cup looks like.

  6. bristay1September 24, 2013 at 4:03 amReply

    I have a random question ! lol Should i measure my green veggies before cooking them like my greens, spinach, and cabbage ? Or can imeasure the amounts after they are cooked ?

  7. Kent AltenaSeptember 24, 2013 at 4:39 amReply

    Welcome to the channel, I am just glad I can share my recipes with others.Thanks for watching!

  8. hypnateqSeptember 24, 2013 at 5:00 amReply

    Thank you for this receipe!! I’ve been looking for low-carb receipes since I’ve changed my eating habits. I’ve just subscribed to your channel.

  9. Kent AltenaSeptember 24, 2013 at 5:47 amReply

    Glad you liked this recipe so well…

  10. bristay1September 24, 2013 at 6:04 amReply

    omg! I thank you sooo much. U have made this diet SOOO much easier to follow. The last time idid this i gave in to sum wack ass FRIES! But now iknow that ican STILL enjoy foods that ilove whie getting more experience in cooking. Im gonna make this with the chessy bacon spinach ! mmmm..cant wait til tomorrow night!! THANKS !:)

  11. William CookSeptember 24, 2013 at 6:17 amReply

    Guys, burn fat does not need to be hard (I used to think it did). I’ll give you some advice right now. Look for a diet plan known as Kinovelax Diet Plan (search on google). Seriously, that diet plan has changed my life. I probably should not even be talking about it because I don’t want a bunch of other folks out there running the same “game” but whatever, I am in a great mood today so I’ll share the wealth haha.

  12. Kent AltenaSeptember 24, 2013 at 6:48 amReply

    I am glad you liked it, and I always appreciate the feedback.

  13. Kent AltenaSeptember 24, 2013 at 7:26 amReply

    I hope you like it… As for breakfast ideas, think about making yourself a quiche full of veggies like onions, peppers, etc.

  14. hopefully73September 24, 2013 at 7:54 amReply

    i’m going to make this recipe tommorow .. looks yummy!!!

  15. Kent AltenaSeptember 24, 2013 at 8:28 amReply

    It is a bound paperback. Thanks for the interest!

  16. beckytv2September 24, 2013 at 9:15 amReply

    Question on here because I couldn’t figure out any other way of contacting you with a question. Anyway is your cook book paperback or hard back ? Can’t wait to order it but would like to know. Thank you ! beckytv2

  17. dawgstress73September 24, 2013 at 9:38 amReply

    Thanks so much for your quick response Kent. I am actually a low carb newbie (2 weeks in). I am having a real hard time on induction. Missing my breads. I hope it gets easier because I completely believe in the low carb lifestyle. I have been doing loads of research and it just makes SO much sense. I watched a video by a Dr. Andreas Eenfeldt called The Food Revolution and it was mindblowing!! Love your videos. Thanks so much for posting them. Your recipes look delish! : ))

  18. Kent AltenaSeptember 24, 2013 at 10:10 amReply

    Correct. I will typically put (IF) for Induction Friendly or (E-IF) for Extended Induction Friendly (includes nuts) in the title to help people searching for those phase recipes.

  19. dawgstress73September 24, 2013 at 10:43 amReply

    This looks great!! Does the (IF) next to the recipe title on this video mean Induction Friendly?

  20. Kent AltenaSeptember 24, 2013 at 11:19 amReply

    I think they’ll love it, and they’ll never know it was low carb. I am glad the cookbook has worked out so well, and it gives me impetus to even raise the bar with Volume 3.

  21. Jill WoodSeptember 24, 2013 at 11:28 amReply

    Great family friendly recipe that even my picky boys will like. Thank you for sharing your time and talent. My family and I really appreciate your generosity and kindness! We love the new cookbook too and out of the dozen recipes I’ve made so far, they’re all winners.

  22. MissJanieHereSeptember 24, 2013 at 11:51 amReply

    LOL!! Now THAT’S a serious recommendation!!! :)

  23. bigwheySeptember 24, 2013 at 11:58 amReply

    Calm down neckbeard, the next WoW expansion will be out before you know it. Foreveralone.jpeg

  24. Kent AltenaSeptember 24, 2013 at 12:53 pmReply

    Thanks! It was good, so good my kids ate all of it essentially before my wife got back. (oops)

  25. MissJanieHereSeptember 24, 2013 at 12:54 pmReply

    that looks good, Kent!

  26. Xì Tin DâuSeptember 24, 2013 at 1:15 pmReply

    e thấy nước hơi lỏng

  27. My NguyenSeptember 24, 2013 at 1:59 pmReply

    Thank you

  28. jeminice jSeptember 24, 2013 at 2:14 pmReply

    Helen, where can I buy the chicken stock powder?

  29. jeminice jSeptember 24, 2013 at 3:03 pmReply

    Helen, where can I buy the chicken stock powder?

  30. Luiz GueirosSeptember 24, 2013 at 3:28 pmReply

    thank you for wonderful work

  31. Harry SteelSeptember 24, 2013 at 4:02 pmReply

    Hi, Helen, Cam on for the wonderful recipes and sweet energy you send out. I love the way you love your food!

  32. Kiều Thi Mỹ HàSeptember 24, 2013 at 5:00 pmReply

    mình vừa mới làm món này nhưng giờ thấy bạn làm lại thấy thèm nữa rùi

  33. TheMakabertSeptember 24, 2013 at 5:03 pmReply

    Just did it today, and it was lovely! thanks a lot.

  34. Doodah GurlSeptember 24, 2013 at 6:02 pmReply

    BTW, I was thinking maybe you could show us how to pickle mustard greens and all the dishes you can make with it (pork riblets with mustard greens soup, the braised pork with pickled mustard greens, etc.) I’m hungry, can you tell? LOL

  35. Doodah GurlSeptember 24, 2013 at 6:02 pmReply

    Helen, I love the tip on frying the potato/taro to help them hold their shape. My mom’s curry was a bit thicker and creamier than yours, though. She probably used more coconut milk or coconut cream and less water. We dig fat in our house. LOL! I think the only curry powder we use is the Vietnamese Madras Curry powder that is commonly found at the Asian/Vietnamese stores. Carrots also work along with the potatoes. Yum!

  36. BriiiiiianSeptember 24, 2013 at 6:53 pmReply

    Make this today, added some curry paste. It was DEEEEEEEEEEELICIOUSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.

  37. BriiiiiianSeptember 24, 2013 at 7:31 pmReply

    Instead of deep-frying the potatoes can I bake them?

  38. zepresSeptember 24, 2013 at 7:34 pmReply

    @2:12 you said “sauce pan”. That is not a sauce pan.

  39. Lê DũngSeptember 24, 2013 at 8:11 pmReply

    ôi vừa xinh vừa nấu ăn ngon nữa chứ @.@ !

  40. Jens BSeptember 24, 2013 at 8:17 pmReply

    Hmmm…..dang doi qua ! Hehe….schönes Gericht.

  41. Paul PhamSeptember 24, 2013 at 9:10 pmReply

    Thanks Helen, you are so cool and your foods look great!

  42. Mason WongSeptember 24, 2013 at 10:01 pmReply

    hi helen.can you tell me what that thing you store your sugar,salt,and chicken stock is called and where can i buy one?

  43. Jessica NguyenSeptember 24, 2013 at 10:13 pmReply

    love you em yeu

  44. gforcekarasSeptember 24, 2013 at 10:25 pmReply

    taro in curry..never seen that before.

  45. kim nguyenSeptember 24, 2013 at 10:27 pmReply

    Yes, chanh muoi from scrach please Helen! The summer is comming and chanh muoi is such a great treart! Thanks for all the recipes. I have tried most of them and they turn out great, just like restaurant food, even better!

  46. annirunawaySeptember 24, 2013 at 10:57 pmReply

    I miss living with a Viet family. The mother would make huge pots of spicy chicken and taro laden curry goodness.. :)

  47. AkiraElric1985September 24, 2013 at 11:45 pmReply

    Looks yummy Helen, I will try that , thank you young lady.

  48. gee reallySeptember 25, 2013 at 12:23 amReply

    I made this the other day and it was super delicious! Thanks so much helen!

  49. animimeclipsSeptember 25, 2013 at 12:30 amReply

    I came here because runnyrunny999 favourite this , I now sub to you , I def make this for my little boy thank you :)

Leave a Reply