Who feels like chicken tonight?!

Everyone loves chicken, right? Well, not EVERYONE, but you catch my drift! Here are some fabulous chicken recipes that are A-Okay for Phase 2 on the HCG diet! YAY!!!

 

Chicken Fajitas

 

 2 T. apple cider vinegar

1 t. minced garlic

1 T. fresh lemon juice

1 t. cumin

1 t. pepper

1 t. sea salt

1/2 t. onion salt

1/2 t. celery salt

1/4 t. chili powder

3 drops Clear stevia

2 100 gram chicken breast pieces

 

Slice raw chicken into strips. Mix ingredients for marinade and place in a sealable bag with chicken strips. Refrigerate for about 8 hours, turning occasionally. Pan fry chicken in a nonstick pan. Arrange chicken strips on plate and top with Citrus Tomato Salsa (See below)

Servings: 1 protein, 1 vegetable

 

 

Citrus Tomato Salsa

 

1 large of 2 small tomatoes

1 T. fresh lemon juice

1/8 t. celery salt

1/8 t. chili powder

3 drops Clear stevia

1 t. chopped fresh cilantro

1/8 t. garlic powder

1/8 c. Vinaigrette dressing (click link for recipe)

 

Chop tomatoes. Combine dressing, lemon juice, spices, and stevia. Toss in tomato and refrigerate for at least 1 hour.

Servings: 1 vegetable

 

 

Fried Chicken

100 grams chicken breast

1 T. milk

1 Grissini breadstick

Sea Salt

Pepper

 

Totally crush breadstick in food processor or put in a plastic bag and crush with a rolling pin. Dip chicken in milk and coat with breadstick crumbs. Cook in a nonstick pan. Season with salt and pepper.

Servings: 1 protein

 

 

Blackened Chicken

100 grams chicken breast

1/8 t. salt

1/8 t. garlic powder

1/8 t. ground black pepper

1/8 t. white pepper

1/8 t. onion powder

1/4 t. ground cumin

1/8 t. cayenne pepper

1/8 t. paprika

 

Pound chicken breast to about 1/3″ thick. Combine seasoning mix ingredients in a small bowl. Just before cooking piece of chicken, moisten with water and sprinkle the fillet evenely with the seasoning mix, patting it in with your hands. Immediately place the fillet flat in a hot nonstick skillet. If you are making more than one serving, place each fillet in the skillet before seasoning another one.

 

Cook uncovered over the same high heat until the udnerside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillet and the heat of the skillet or fire; watch the meat and you’ll see a white line coming up the side as it cooks.) Turn the fillet over. Cook just until meat is cooked through, about 2 more minutes. Serve the chicken fillet crustier side up while piping hot.

Servings: 1 protein

 

 

Chinese Chicken

100 grams chicken cut in 3/4 in. cubes (shrimp or a lean steak would work as well)

5 T. Chicken Bouillon Base (click link for recipe)

Cabbage (Celery can also be used)

1 minced clove garlic

1/8 t. onion salt

1/8 t. Chinese Five Spice

1/2 packet stevia

Pepper

Sea Salt

 

Shred cabbage or slive it very thin. Sautee minced garlic in 1 T. of bouillon base. Add 2 T. of bouillon base and cabbage and stir fry over medium heat. Remove while still crunchy. Combine 2 T. of bouillon base, onin salt, Chinese Five Spice, and stevia. Pour into pan with cubed chicken. Stir fry chicken. Throw cabbage back in for 1-2 minutes until heated. Slide onto serving dish.

Servings: 1 protein, 1 vegetable