Chicken Recipes

Please NOTE* when on your own HCG journey, please use Pounds and Inches as your guide. Some of these recipes "mix vegetables" which is not on original Protocol. However some people have mixed with no issues, but again...this is "your" hcg journey.

Enjoy! Keep checking back as I will be adding more to "chicken" as I round up all my pics and files, and again.. Please feel free to email me recipes and I will post them, or just add them right to comments! Thanks and Happy HCG'ing!

FAUX BRUSCHETTA

3.5 oz chicken breast diced
2.5 oz cherry tomato's halved
5 large leaves of basil, julienne or chopped
2 tablespoons water
4 drops liquid lemon Stevia
1 tablespoon balsamic or apple cider vinegar
1 teaspoon garlic salt

1 teaspoon lemon pepper

½ teaspoon salt

1. In a small skillet heat water over medium heat, add chicken and dry spices, cook until chicken turns white, add one half the basil saute just a minute until chicken done.

2. Add tomato's, remaining basil and saute until water is evaporated.

3. Turn heat to medium high and get pan really hot, move ingredients to side of pan, add balsamic then mix in chicken mixture.

Serve with melba toast if desired.

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Recipe serves as: 1 protein, 1 vegetable.

HUBBY RATING: HIS EYES ROLLED BACK IN HIS HEAD, DELISH!

DAUGHTER RATING: EVEN LOVED THE TOMATOES!

 BUFFALO CHICKEN SALAD (ish)

3.5 oz chicken breast diced
1 teaspoon garlic powder
1 teaspoon chili powder

1 tablespoon water
2 tablespoons Franks Red Hot Sauce
2 celery stalks cut into bite size pieces

1. In a small bowl add chicken, 1 tablespoon Franks, garlic and chili powder. Marinate about 15 minutes.

2. Heat a small sauce pan over medium the once pan is hot add water and chicken, Chop celery while chicken cooks and arrange on plate.

3. When chicken is about done add remaining tablespoon of Franks, heat through and pour chicken mixture over celery.

TIP: Do not let the sauce and chicken reduce/cook to much, it will cause it to be extremely salty.

May serve over greens as well.

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Recipe serves as 1 protein, 1 vegetable.

HUBBY RATING: COMING FROM THE CHICKEN WING MASTER, LOVED IT!

DAUGHTER RATING: A BIT TO SPICY

 YELLOW CHICKEN CURRY WRAPS

3.5 oz chicken chopped or shredded after cooking
1 tablespoon yellow curry powder
1 teaspoon garlic powder

½ packet Stevia or approved sweetener

1 teaspoon cinnamon
4 sprays Braggs Liquid Aminos
2 large romaine leaves
Shake of Pepper

Optional: For whole meal add ¼- ½ raw chopped or shredded apple to wrap.

1. In a small bowl, mix all dry ingredients together, spray each side of the chicken breast with 1 spray of Braggs. Rub dry spices into chicken.

2. Let chicken sit a few minutes and heat George Forman or small pan.

3. Spray each side of chicken with 1 spray of Braggs, add to hot Forman or pan, cook until done.

4. Chop or shred chicken, wrap in romaine leaves.

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Recipe serves as 1 protein, 1 vegetable.

Note: Adding apple will take from your afternoon fruit serving depending on amount used.

HUBBY RATING: NOT A FAN OF CURRY

DAUGHTER RATING: LOVED IT!

CHICKEN SATAY

3.5 oz chicken breast cut into strips
2 teaspoon curry powder (your choice of color)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder

2-3 bamboo skewers soaked in water about 10 minutes

Salt and Pepper to taste about ½ teaspoon of each

1. Cut the chicken into strips. Thread onto two or three skewers and season with garlic, onion and chili powder.

2. Mix curry powder with 1 teaspoon warm water to make paste. Rub paste into chicken.

3. Grill skewers 2 minutes per side or until chicken is done. 

Serve with Hot Mustard Sauce Page:

Recipe serves as 1 protein

HUBBY RATING: LOVED IT!

DAUGHTER RATING: DITTO DADDIO!

 ORANGE CHICKEN OVER ASIAN CABBAGE

3.5 oz chicken breast pounded flat

1 orange cut into 6 wedges

1 teaspoon lemon pepper

1 teaspoon garlic powder

1 teaspoon ginger powder

3 sprays Braggs Liquid Aminos

3-4 tablespoons low sodium chicken broth

1 tablespoon rice vinegar

2 cups cabbage chopped

1 oz sliced onion or 1teaspoon onion powder (omit onion if not mixing vegetables)

1. Place chicken between two pieces of plastic wrap and pound until flat.

2. In a small bowl marinate chicken with juice from 1 orange wedge, Braggs, and dry spices.

3. Get your cabbage and onion (if using) chopped and ready

4. Heat pan to med-high with 1T chicken broth, add chicken and marinade to pan once pan is hot.

5. Mix rice vinegar and another orange wedge in small bowl.

6. When chicken is about done, lift from pan and add vinegar/orange mixture to deglaze, return chicken to pan.

7. Turn over a few times in sauce until done, remove from heat, set aside.

8. Be sure pan is still hot and add 1 tablespoon chicken broth,  a couple sprays of Braggs onion and cabbage add 1-2 T of chicken broth and couple sprays of Braggs never letting the pan get dry. Lightly salt

8. Once veggies are soft plate, dice chicken and layer over top of cabbage.

Serve with remaining orange wedges.

Recipe serves as 1 protein, 1 vegetable, 1 fruit

HUBBY RATING: LOVES THE CHICKEN! NOT A CABBAGE FAN, BOOOO!

DAUGHTER RATING: DITO DADDIO!

CHOP CHOP CHICKEN PICCATA SALAD

3.5 oz chicken breast pounded flat

1 large lemon

1 oz sliced onion (omit if not mixing)

1 tablespoon capers drained

1 clove crushed garlic

Up to ¼ cup chicken broth

1 ½ cups finely chopped romaine

1. Place chicken between two pieces of plastic wrap and pound until flat.

2. Marinate chicken with juice from half the lemon and crushed garlic

3. Heat 1 tablespoon chicken broth in pan, once hot add onion, sauté for a few minutes never letting the pan get dry, keep adding broth as needed. Once onion begins to soften add capers.

4. Move onion mixture to side of pan add chicken, sear. Add a couple tablespoons of chicken broth and simmer chicken on medium heat until done about 5 minutes, blend onion mixture with chicken and add a bit more chicken broth if needed, simmer just a few minutes.

*The juice from the chicken and the broth cook together to make a nice sauce.

5. Cut chicken into strips or dice and serve over romaine, use remaining lemon juice over salad.

Recipe serves as 1 protein, 1 vegetable

*Note: Mixing vegetables is not in the original protocol, omit onion for protocol.

*Note: Capers are salty, I would suggest drinking extra water following Piccata.

HUBBY RATING: WOULD PREFER IT BREADED, YEAH YEAH……..

DAUGHTER RATING: LOVED IT!

CHICKEN FINGERS

3.5 oz chicken breast cut into strips
1 grissini bread stick or melba toast mashed or blended
1 teaspoon dijon mustard (check label, no sugar)
1 teaspoon Lawreys seasoning
1 teaspoon garlic powder

1. Preheat oven 400

2. Grind bread stick in a bullet or mash in plastic baggie, put in small bowl and mix together with spices, set aside.

3. Cut chicken into strips, prepare baking sheet with parchment paper.

4. Dip chicken into mustard then bread crumbs coating evenly.

5. Place on foil or parchment lined baking sheet and bake till done, about 15 minutes.

Recipe serves at 1 protein

Note: I have also used egg whites in place of mustard

HUBBY RATING: WAS VERY IMPRESSED, LOVED THEM

DAUGHTER RATING: FINISHED THEM OFF!

CHICKEN VERDE BURROS

3.5 oz chicken breast

1 Jalapeno 2 slits cut in sides

3 tomatillos or green tomatoes husked and diced

1-2 clove garlic crushed

1 teaspoon apple cider vinegar

1-2 teaspoon lemon juice to taste

2 tablespoon Chicken broth or water

½ teaspoon onion powder

¼ teaspoon salt and pepper or to taste

2-3 romaine leaves

1. In small pan oil chicken in water over medium heat until done, remove and set aside to cool. Pour water from pan.

2. Add broth or water, and all remaining ingredients except romaine to pan, simmer over medium low.

3. While sauce is simmering, hand shred the chicken.

4. When tomato mixture begins to soften, add half the mixture to a blender and pulse lightly. NOTE: It is your choice if you want to remove the Jalapeno or seed and add to blended ingredients. I usually add about half.

5. Return blended mixture and shredded chicken, vinegar and lemon juice to pan and simmer on low about 20 minutes.

6. Wrap chicken mixture in romaine leaf or eat alone.

Recipe serves as 1 protein, 1 vegetable

FAUX CHICKEN PIZZA

3.5 oz chicken breast diced
1 tomato diced
2 cloves garlic minced
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon chili powder

2 teaspoons water
Shake of salt and pepper

Preheat oven to 350

1. Salt and pepper both sides of chicken breast.

2. Heat water in pan until hot, sear each side of chicken breast. Remove and dice.

3. Place 1/2 of the diced tomato in a small casserole dish.

4. Add Chicken on top of tomato and top with minced garlic.

5. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of chicken.

6. Cover casserole dish with aluminum foil and bake 30-45 minutes or until chicken is done.

Recipe serves as 1 protein, 1 vegetable

UN-WONTON SOUP:

3.5 oz chicken breast shredded

1 C bok choy chopped

1.5 cups chicken broth

½ cup water

½ teaspoon garlic powder/salt

½ teaspoon onion powder

¼ teaspoon ginger powder

1-2 teaspoon lemon juice

4 sprays Braggs Liquid Aminos

Optional add 1/8 cup chopped water chestnuts (not original protocol)

Optional garnish with 1 tablespoon chopped green onion

1. Add broth, water, chicken, garlic and onion powder to small pot and boil until chicken is done. Remove chicken and set aside to cool.

2. To broth add bok choy and simmer over med-low heat. Add water chestnuts if using.

3. In the mean time shred chicken by hand and return to pot.

4. Add ginger and lemon juice and simmer over low heat.

5. Pour into bowl and finish with Braggs. Top with green onion.

Recipe serves as 1 protein, 1 vegetable

 RED CHICKEN SALAD

3.5 oz chicken breast boiled and shredded

1 cup chicken broth

1 cup water

1 teaspoon garlic salt

1/2 teaspoon onion powder

1/2 lemon cut into wedges

1 can El Pato Salsa de Jalapeno (spanish section, green small can)

Sugar Fee hot sauce to taste. I like cholula.

2 sups romaine chopped

1. Boil broth, water and chicken in pot until done, set aside. Discard liquid.

2. Shred chicken once cool and return to pan, pour about half the can El Pato and mix. Chicken mixture should be just lightly soupy, add more El Pato as needed.

3. Add all dry spices and simmer over low heat about 10 minutes. As it simmers may need to add more El Pato.

4. Pour chicken mixture over romaine evenly.  Top with favorite hot sauce and lemon.

Recipe serves as 1 protein, 1 vegatable