Spicy Orange Chicken

Ingredients

• 1 lb. chicken breast
• 2 T. cumin
• 1 c. chicken broth
• ½ c. fresh squeezed orange juice
• 1 T. jalapeno, chopped very fine
• 2 T. Dijon mustard
• 2 small oranges, peeled and cut into ½ inch pieces
• Salt and pepper to taste
• ¼ c. fresh snipped cilantro

Instructions

1. Sprinkle cumin over chicken, coating both sides well.Heat a large non-stick skillet over medium high heat and mist lightly with olive oil pan spray.
2. Place chicken into skillet. Cook 4 minutes or until browned, turning once.
3. Remove chicken from skillet and set aside.
4. Increase heat to high. Add chicken broth to skillet and boil 1 minute to reduce broth slightly. Whisk in orange juice, jalapeno, mustard, salt and pepper.
5. Return chicken to skillet and reduce heat to low; cover and simmer 8-10 minutes or until no longer pink, turning chicken once.
6. Add orange segments. Cook briefly to warm. Place on serving plates and sprinkle with cilantro.

Makes 4 servings
Calories: 166 per serving Fat: 3g.

Chicken Broccoli Caserole

Ingredients

• 1 lb. chicken breast, cubed
• 2 c. chicken broth
• 8 c. broccoli florets
• 3 ribs celery with leaves, chopped
• ½ med. onion, chopped
• 1 t. dried parsley
• ½ t. dried thyme
• ½ t. dried marjoram
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 F. Lightly mist a 9×13” baking dish with olive oil pan spray.
2. Layer cubed chicken evenly in bottom of baking dish. Layer broccoli, celery, and onion evenly over top of chicken.
3. Sprinkle herbs, salt and pepper over all.Pour chicken broth over.
4. Cover with foil and bake for 1-1 ½ hours, until chicken is tender and no longer pink.

Makes 4….2 ½ c. servings
Calories: 205 per serving Fat: 3g.

Kung Pao Chicken

Kung Pao Chicken:

100g chicken – cut into chunks
chopped onion (allowed amount)
1-2 t sambal oelek
red pepper flakes (optional)

Marinade:

1 part liquid aminos
1 part rice vinegar

Seasoning:

Mash together in small bowl:
3 cloves minced garlic
1-2 t fresh minced ginger root

Sauce:

Stir together in small bowl:
1/2 c broth
1-2 t liquid aminos
1 t rice vinegar

Instructions

1. In small dish, combine marinade & chicken. Refrigerate 30 mins – 1 hour.
2. Preheat non-stick pan over MED-HI heat. Cook chicken 5-7 mins, browning on all sides. Add sambal oelek. Cook 1-3 additional mins.
3. Remove chicken from pan and set aside.
4. Add onion to pan and cook until tender. Stir seasoning mixture in with onions. Cook 1-3 mins. Add sauce mixture to pan. Cook 1-3 mins.
5. Re-add chicken to pan. Stir. Cook 1-3 mins. Top with a few dashes of red pepper flakes (optional). Serve.

Spinach Stuffed Chicken

Phase 3… Although, it could be phase 2 if you took out the spinach or onion! (Remember, ONE vegetable- NO MIXING)

Ingredients

• 100 grams chicken breast
• Spinach
• 1 tablespoon chopped onion
• 1 clove of garlic crushed and minced
• 1 tablespoon lemon juice
• Dash of onion powder
• Dash of garlic powder
• Pinch of cayenne pepper
• Salt and pepper to taste
• ½ cup chicken broth or water

Instructions

1. Tenderize chicken manually by pounding until flat.
2. Cook spinach lightly in lemon juice with garlic, onion and spices.
3. Strain out excess liquid from the spinach and place mound of spinach in the center of the pounded chicken.
4. Roll up the spinach mixture inside the chicken breast.
5. Place rolls in baking dish and add chicken broth or water to the pan.
6. Bake the rolls in 350 degree oven for about 15 minutes or until chicken is cooked completely.

Citrus Basil Chicken

Phase 2

Ingredients

• 3 1/2 ounces chicken (skin removed, no visible fat)
• 3 1/2 ounces tomatoes chopped
• 1 orange, peeled and cut into small pieces
• juice of 1/2 lemon
• basil, freshly chopped or dried as desired

Instructions

1. Put salt, pepper, herbs and spices in the bottom of a skillet. Add chicken. Drizzle with lemon juice and a bit of water if more moisture is needed.
2. Cook 2-3 minutes. Add chopped tomatoes, chopped orange and basil.
3. Simmer on low, allowing the juices to marinate the chicken. Turn chicken to cook both sides evenly.
4. When chicken is fully cooked, pour chicken and juices into a bowl or on a lettuce leaf. Salt and pepper as needed. Enjoy!

Oven Chicken Salad

Phase 2

Ingredients

• 1 chicken breast
• 1⁄2 t. cayenne pepper (optional)
• 1⁄4 t. onion powder
• 1⁄4 t. salt
• 1⁄4 t. pepper
• 1⁄4 t. garlic powder
• 1⁄2 t. poultry season
• 1 cups spinach or lettuce
• HCG friendly Vinaigrette Dressing
• 1⁄4 cup apple cider vinegar
• 1⁄2 cup water
• 1 t celery salt
• 1 t. onion salt
• 1 t. pepper
• 1 packet stevia

Instructions

1. Mix all seasonings together and roll chicken in mixture so it is smothered and place on a foil sheet and wrap up nice and tight.
2. Put on a cooking sheet and bake at 375 degrees and bake for 20 to 30 minutes.
3. Cut up in small pieces and measure 3.5 ounces of chicken and put on abed of spinach or lettuce and drizzle the vinaigrette dressing.
4. Save the remainder of the chicken breast for another meal.

Chicken Tarragon

Phase 2

Ingredients

• 100 grams chicken breast
• ¼ cup tarragon and garlic infusion
• ¼ cup chicken broth or water
• 2 tablespoons lemon juice
• ½ teaspoon fresh chopped tarragon
• 1 tablespoon chopped onion
• 1 clove garlic minced
• Dash of mustard powder
• Salt and pepper to taste

Instructions

1. Heat the chicken broth, vinegar, garlic, and onion in a small saucepan or frying pan.
2. Add chicken and sauté for about 10 minutes or until chicken is completely cooked and liquid is reduced.
3. Deglaze the pan periodically with a little water to create a sauce. Serve hot and enjoy!

Chicken Adobo

Phase 2

Ingredients

• 1 chicken breast- boneless, skinless
• 1/4 cup cider vinegar
• 1/4 cup low sodium soy sauce
• 1/4 of a diced onion
• 1 chopped garlic clove
• 1 bay leaf
• 1/4 tsp ginger
• pepper (optional)
• cooking spray

Instructions

1. Marinate raw chicken in soy sauce, vinegar or ginger to add flavor.
2. Cook onions and garlic until slightly tender. Add vinegar, soy sauce, bay leaf, and ginger and cook on medium for 3 minutes, or until bubbly.
3. Reduce heat and add chicken. Cook for 10-15 minutes or until done.
4. Simmer sauce more if it needs to be thickened.

Chicken Kerali

Phase 2

Ingredients

• 2 teaspoons lemon juice
• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper
• 1/4 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 tablespoons water
• 3.5 oz boneless chicken breasts
• 1/4 onion, sliced
• 4 tablespoons tomato sauce

Instructions

1. Combine juice, curry, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan.
2. Slice chicken into strips. Place chicken in marinade for 20 minutes, turning at least once.
3. In a heavy skillet sauté onion for 2 to 3 minutes.
4. Add tomato sauce, chicken and marinade.
5. Simmer, stirring frequently until chicken is cooked.

Fajitas

Ingredients

• 1 1/2 lb. chicken, beef or shrimp (100 grams)
• 1 medium onion
• 1 sliced green bell pepper
• 2 cups sliced mushrooms
• 1 minced garlic clove
• 1 cup low sodium beef broth
• 1/4 teaspoon paprika, pepper, salt and cayenne

Instructions

1. In a cast iron skillet, grill meat, add garlic, onions and bell pepper.
2. Add paprika, cracked pepper, salt and cayenne. Add broth and cover.
3. Cook for 20 min. over medium heat.
4. Serve with no added sugar salsa and sour cream.