HCG Diet - Chicken Entrees
Printable Version: HCG Diet Chicken Recipes.pdf
Chicken Curry
100 grams cubed chicken
¼ cup chicken broth or water
¼ teaspoon curry powder or to taste
Pinch of turmeric
Dash of garlic powder
Dash of onion powder
1 tablespoon minced onion
Salt and pepper to taste
Stevia to taste
Cayenne to taste
Dissolve spices in chicken broth in a small saucepan. Add chopped onion,
garlic and chicken. Add Stevia to taste for a more sweet curry. Sauté
chicken in liquid until fully cooked and liquid is reduced by half. Additional
water may be added to achieve desired consistency. Serve hot or cold.
Makes 1 serving (1 protein)
Chicken Pesto
100 grams thinly sliced or whole chicken breast
3 tablespoons lemon juice
Salt and pepper to taste
Pesto
3 cloves raw garlic
¼ cup fresh basil leaves
2 tablespoons apple cider vinegar
¼ cup chicken broth or water
2 tablespoons lemon juice
¼ teaspoon dried oregano
Salt and black pepper to taste
Marinate chicken in lemon juice, salt and pepper. Fry in a pan until lightly
browned and cooked thoroughly. For the pesto sauce, puree fresh basil,
garlic, chicken broth, and lemon juice in a food processor. Add pesto
mixture to chicken, add a little water and cook on medium heat coating
chicken with pesto mixture. Add salt and pepper to taste and serve hot.
Pesto sauce may be made by itself and added to vegetables or other protein options.
Makes 1 serving (1 protein) Makes 2-3 servings of pesto sauce.
Phase 3 modifications: Add ¼ cup pine nuts or walnuts and ¼ cup parmesan cheese to the food processor along with ¼ cup of olive oil. For a creamy pesto, add a little half and half and omit the lemon juice.
Oriental Ginger Chicken
100 grams chicken
¼ cup chicken broth or water
4 tablespoons lemon juice
¼ teaspoon lemon or orange zest
½ teaspoon fresh ginger
4 tablespoons Bragg’s liquid aminos
1 tablespoon chopped onion
Stevia to taste
Salt and pepper to taste
Cayenne pepper to taste
In a small sauce pan, sauté chicken in a little lemon juice and water until
slightly browned. Add spices, ginger, salt, lemon and stevia. Add Bragg's
liquid aminos and cook thoroughly. Deglaze the pan periodically by adding
a little water. Serve hot and garnish with lemon or orange slices.
Makes 1 serving (1 protein)
Chicken Apple Sausage
100 grams ground chicken breast
2 tablespoons minced apple
1 serving Melba toast crumbs (optional)
2 tablespoons chicken broth or water
2 tablespoons apple juice
1 tablespoon finely minced onion
Dash of garlic powder
Dash of onion powder
Dash of cinnamon
Dash of clove or nutmeg (optional)
Dash of cayenne to taste
Stevia to taste (optional)
Salt and black pepper to taste
Combine ground chicken, diced apple, and dry spices in a small bowl. Add
in the minced onion and apple juice and mix thoroughly. Form into 2-3
round patties and fry in chicken broth until fully cooked and lightly brown.
Deglaze periodically with a little water to intensify the flavors and keep the
patties moist.
Makes 1 serving (1 protein, 1 fruit, 1 Melba toast)
Chicken Asparagus Bake
100 grams cubed chicken
Asparagus chopped
½ cup chicken broth or water
1 Melba toast crushed (optional)
1 clove garlic crushed and minced
2 tablespoons onion chopped
Dash of paprika
Salt and pepper to taste
Place chicken, asparagus, liquids, and spices and pour into small baking
dish. Bake at 375 degrees for 30 minutes or until bubbly and hot. Top with
crushed Melba toast crumbs and sprinkle with paprika.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
Sweet Lemon Chicken
100 grams thinly sliced chicken
½ lemon with rind
1 tablespoon Bragg’s liquid aminos
¼ cup chicken broth or water
1 cup water
Dash of cayenne pepper
Salt to taste
Stevia to taste (optional)
Slice up ½ lemons in to quarters and add to water. In a small saucepan boil
lemon quarters until pulp comes out of the rind. Add broth, chicken,
Bragg’s and spices and simmer on low heat until chicken is cooked and
sauce is reduced by half. Deglaze periodically with water if necessary.
Garnish with fresh lemon slices, lemon zest or mint.
Makes 1 serving (1 protein)
Rosemary Chicken
100 grams thick sliced or whole chicken breast
1 serving Melba toast crumbs
¼ cup chicken broth or water
3 tablespoons lemon juice
½ teaspoon fresh rosemary
¼ teaspoon onion powder
¼ teaspoon garlic powder
Salt and pepper to taste
Pinch of lemon zest
Marinate chicken in lemon juice, salt and rosemary. Mix spices and Melba
toast crumbs together in shallow bowl or plate. Coat the chicken pieces with
spice mixture and place in baking dish. Add broth and top chicken with
additional spice mixture. Bake chicken at 350 for approximately 20 minutes
or until cooked. Sprinkle chicken with lemon juice, salt, and pepper to taste.
Garnish with fresh chopped parsley and lemon slices.
Makes 1 serving (1 protein, 1 Melba toast)
Chicken Tacos
100 grams finely chopped or ground chicken breast
¼ cup chicken broth or water
1 tablespoon chopped onion
1 clove garlic crushed and minced
1/8 teaspoon oregano
Cayenne pepper to taste
Pinch of cumin
Fresh cilantro chopped
2-4 large lettuce leaves
In a small frying pan cook chicken in broth. Add onion, garlic, and spices.
Deglaze pan with lemon juice or a little water. Serve chicken taco style in
butter lettuce or romaine leaves or top with salsa.
Makes 1 serving (1 protein, 1 vegetable)
Tomato Basil Chicken
100 grams cubed chicken
1 cup chopped tomato
¼ cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons chopped onion
1-2 cloves garlic sliced
3 leaves basil rolled and sliced
1/8 teaspoon oregano fresh or dried
Dash of garlic powder
Dash of onion powder
Cayenne to taste
Salt and pepper to taste
Lightly brown the chicken in small saucepan with lemon juice. Add garlic,
onion, spices and water. After chicken is cooked add fresh tomatoes and
basil. Continue cooking for 5-10 minutes. Salt and pepper to taste, garnish
with fresh basil.
Makes 1 serving (1 protein, 1 vegetable)
Sweet Mustard Chicken
100 grams chicken breast
¼ cup chicken broth or water
2 tablespoons Bragg’s liquid aminos
1/8 teaspoon mustard powder or to taste
¼ teaspoon fresh ginger or sprinkle of ginger powder
1 tablespoon chopped onion
½ teaspoon garlic powder
Salt and pepper to taste
Stevia to taste
Dissolve spices in chicken broth. Add chicken, broth, and onion, to a small
saucepan and cook on medium heat for about 5-10 minutes or until chicken
is tender. Periodically deglaze the pan with a little water to create a richer
sauce.
Chicken Cacciatore
100 grams diced chicken breast
1-2 cups chopped tomatoes
¼ cup chicken broth or water
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
2 tablespoons chopped onion
2 cloves crushed and minced garlic
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 bay leaf
Pinch of cayenne to taste
Stevia to taste
Brown the chicken with garlic, onion, and lemon juice in a small saucepan.
Deglaze the pan with the chicken broth. Add tomatoes, tomato paste,
vinegar and spices. Simmer on low heat for 20 minutes stirring
occasionally. Remove the bay leaf and serve hot.
Makes 1 serving (1 protein, 1 vegetable)
Sweet and Sour Chicken
100 grams chicken breast
½ orange, ½ lemon with rind
1 cup water
1 tablespoon Bragg’s liquid aminos
2 tablespoons apple cider vinegar
1 tablespoon minced onion
1 tablespoon lemon and/or orange zest
Dash of garlic powder
Dash of onion powder
1 tablespoon hot sauce
Cayenne pepper to taste
Salt and pepper to taste
Stevia to taste
In a frying pan or small saucepan place ½ orange and ½ lemons with the rind
in water and boil until pulp comes out of the rind. Remove rinds from the
water and scrap out remaining pulp and juice with a spoon. Add spices,
onion, and stevia to taste. Add chicken and cook until liquid is reduced by
approximately half and desired consistency is achieved. Add onion and
garlic powders which act as slight thickening agent. Serve hot and garnish
with lemon.
Makes 1 serving (1 protein, 1 fruit)
Phase 3 modifications: Add a small amount of fresh pineapple, bell pepper,
and chopped mushrooms.
Chicken Paprika
100 grams chicken
½ cup chicken broth or water
3 tablespoons tomato paste
1 teaspoon paprika
1 tablespoon chopped red onion
1 clove garlic crushed and minced
1 bay leaf
Salt and pepper to taste
Combine broth, chicken, broth, garlic, and onion. Stir in tomato paste and
spices. Simmer chicken mixture for 20 minutes or more. Serve with sliced
tomatoes and garnish with parsley.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Sauté the chicken in a little butter or olive oil, then
add tomato, broth, and ¼ cup sour cream.
Stuffed Chicken Rolls
100 grams chicken breast
Spinach
½ cup chicken broth or water
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
Tenderize chicken manually by pounding until flat. Cook spinach lightly
with garlic, onion and spices. Strain out excess liquid from the spinach and
place mound of spinach in the center of the pounded chicken. Roll up the
spinach mixture inside the chicken breast. Place rolls in baking dish and add chicken broth to the pan. Bake the rolls in 350 degree oven for about 15 minutes or until chicken is cooked completely.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Brush chicken with olive oil, add marinara sauce,
and top with mozzarella cheese if desired. Bake until brown and bubbly.
Another modification is to mix the spinach mixture with ricotta cheese or
sliced mushrooms.
Bruchetta Chicken
100 grams thick sliced or whole chicken breast
1 Melba toast crushed into crumbs
2 medium Roma tomatoes
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
2 tablespoons apple cider vinegar
2 cloves finely chopped garlic
3 large fresh basil leaves rolled and sliced
Pinch of dried oregano
Pinch of marjoram
Salt and black pepper to taste
Marinate chicken in lemon juice, Braggs, vinegar, salt, and pepper. Mix
Melba crumbs with dry spices. Coat the chicken in Melba crumbs/herb
mixture and fry chicken in small pan until golden brown. Deglaze the pan
periodically with a little broth to keep chicken from burning. For the
bruchetta sauce; chop tomatoes finely and put into small bowl. Roll basil
leaves together, crush lightly and cut horizontally to create fine slices. Mix
ingredients together with lemon juice, vinegar and salt and pepper to taste.
Serve chilled bruchetta sauce over the hot chicken.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
Phase 3 modifications: Brush chicken breasts with olive oil and substitute
balsamic vinegar (check the sugar count) for the bruchetta. Serve with fresh
grated parmesan cheese or lay a slice of provolone cheese over the breast
then top with bruchetta sauce.
Oregano Chicken
100 grams chicken breast
1 teaspoon dried oregano or 1 tablespoon fresh finely minced
1 serving Melba toast crumbs (optional)
¼ cup chicken broth or water
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
Crush Melba toast into fine powder and mix with dried spices. Dip chicken
breast in chicken broth and coat with Melba spice mixture. Layer in baking
dish and add remaining broth to the bottom. Bake at 350 degree oven for
15-20 minutes until crusty brown on top. Add a little water if necessary to
keep chicken from burning.
Makes 1 serving (1 protein, 1 Melba toast)
Phase 3 modifications: Dip chicken in egg and coat with herbed Melba toast or parmesan cheese. Fry with a little olive oil. Top with marinara sauce and cheese or a lemon butter sauce and parmesan.
Lemon Chicken
100 grams chicken breast
Juice of ½ lemon
1 tablespoon minced onion
Pinch of ginger
Pinch of ground coriander
Pinch of saffron
Pinch of lemon zest
Salt and pepper to taste
Lemon slices
Marinate saffron strands in lemon juice then crush into a paste. Add dry
spices. Dip chicken breast in lemon juice and spice mixture. Rub additional
spices into chicken breast with salt and pepper. Wrap individual servings in
foil and cover with slices of lemon and a little of the saffron mixture. Bake
chicken at 350 for 20-30 minutes or until chicken is cooked completely and
tender.
Makes 1 serving (1 protein)
Barbecued Chicken
100 grams of chicken breast whole
1 serving of barbecue sauce
Coat chicken with barbeque sauce and fry with a little water in small frying
pan until cooked thoroughly on low heat. Stir constantly and add water so
that it doesn’t burn or grill on the barbeque. Serve hot. Add salt and pepper
to taste.
Makes 1 serving (1 protein, 1 vegetable)
Buffalo Style Chicken Fingers
100 grams of chicken cut into long thin strips
Melba toast crushed (optional)
2 tablespoons hot sauce
4 tablespoons lemon juice
Salt and black pepper to taste
Marinate chicken strips in lemon juice and salt. Coat chicken strips with
Melba crumbs. Fry in frying pan until lightly browned and cooked
thoroughly. Toss with hot sauce and black pepper to taste. Serve as finger
food or as an entrée. Serve with raw celery sticks or desired vegetable.
Garnish with parsley.
Makes 1 serving (1 protein, 1 Melba toast)
Baked Apple Chicken
100 grams cubed chicken
½ finely chopped apple
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/8 teaspoon cinnamon
Salt and pepper to taste
Stevia to taste
Dash of cayenne
Lightly brown the chicken in lemon juice. Add chopped apple and evenly
coat with a mixture of apple cider vinegar, lemon juice, stevia, cinnamon,
cayenne and pinch of salt. Put in small baking dish and add additional
vinegar and lemon juice. Serve with the rest of the apple in thin slices on the side.
Makes 1 serving (1 protein, 1 fruit)
Orange Glazed Chicken Breast
100 grams chicken
One serving spicy orange sauce or sweet orange marinade (page 56, 54)
Prepare orange sauce. Cook the chicken with the sauce in small saucepan
with the juices or bake in oven at 375 degrees for approximately 20 minutes or
until cooked thoroughly. In a small saucepan reduce liquid until desired
consistency. Deglaze the pan periodically by adding water and pour
remaining mixture over chicken breast.
Makes 1 serving (1 protein, 1 fruit)
Roasted Garlic Chicken
100 grams chicken sliced
1 serving Melba toast crumbs
¼ cup chicken broth or water
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
2 cloves of garlic sliced
¼ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper to taste
Marinate chicken in liquid ingredients. Add dry spices to Melba toast
crumbs and coat chicken with the herbed mixture. Place chicken in a small
baking dish and add marinade to the bottom. Cover the chicken breast with
slices of garlic and bake in 375 degree oven for 20 minutes or until
thoroughly cooked and lightly brown. Garnish with chopped parsley.
Makes 1 serving (1 protein 1 Melba toast)
Phase 3 modifications: baste chicken breast with olive oil. Add parmesan
cheese to make the coating.
Savory Baked Chicken
100 grams chicken breast
1 serving Melba toast crumbs
½ cup chicken broth or water
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon thyme
Pinch of fresh or dried rosemary
1 teaspoon fresh chopped parsley
Salt and pepper to taste
Combine Melba powder with dried spices. Dip chicken breast in lemon
juice and Bragg’s liquid aminos and coat with herb mixture. Bake chicken
in 350 degree oven for approximately 20 minutes or until thoroughly
cooked.
Makes 1 serving (1 protein, 1 Melba toast)
Phase 3 modifications: Dip chicken in egg, add grated parmesan cheese to
the spice mixture and drizzle with olive oil.
Mexican Style Chicken
100 grams cubed or sliced chicken
Chopped tomatoes
½ cup chicken broth or water
2 tablespoons lemon juice
Fresh chopped cilantro
1 tablespoon chopped onion
¼ teaspoon dried oregano
¼ clove fresh garlic minced
¼ teaspoon chili powder
Cayenne to taste
Pinch of cumin
Salt and pepper to taste
Lightly brown the chicken with a little lemon juice. Add spices, additional
lemon juice, and chicken broth. When the chicken is cooked thoroughly, add fresh tomatoes and cilantro and cook for 5-10 more minutes.
Makes 1 serving (1 protein 1 vegetable)
Spicy Chicken Sausage Patties
100 grams ground chicken breast (must be breast meat, no dark meat)
Dash of onion powder
Dash of garlic powder
1 tablespoon minced onion
1 clove of garlic crushed and minced
Cayenne pepper to taste
Salt and pepper to taste
Mix ingredients thoroughly in small bowl. Form mixture into 2 or 3 patties
and fry in small saucepan deglazing periodically with water to enhance
flavor and keep chicken moist. Cook thoroughly until lightly browned.
Makes 1 serving (1 protein)
Middle Eastern Spiced Chicken
100 grams chicken
1 cup chopped fresh tomatoes
½ cup chicken broth or water
3 tablespoons lemon juice
1 tablespoon minced onion
1 clove garlic crushed and minced
1/8 teaspoon fresh grated ginger
¼ teaspoon allspice
Dash of cumin
Dash of cinnamon
Salt and black pepper to taste
Combine spices with liquid ingredients. Bring to a boil. Add tomatoes and
chicken to the sauce. Simmer for 20-30 minutes and serve.
Makes 1 serving (1 protein 1 vegetable)
Szechwan Chicken
100 grams chicken breast
Cabbage
1 cup chicken broth or water
3 tablespoons Bragg’s liquid aminos
1 teaspoon hot sauce
Pinch of crushed red pepper flakes
Pinch of fresh or powdered ginger
1 clove garlic crushed and minced
1 tablespoon chopped green onion
Stevia to taste
Brown Chicken in Bragg’s and a little water. Add chicken broth and spices.
Simmer for 5 minutes. Add the cabbage and allow to cook for 10 minutes or
until cabbage is tender. Add additional water if necessary. Top with
additional green onions for garnish and sprinkle with lemon juice and
additional Bragg’s.
Makes 1 serving (1 protein, 1 vegetable)
Crock Pot Chicken
Several 100 gram whole chicken breast pieces
½ cup chopped onion
5 cloves fresh chopped garlic
1 teaspoon paprika
½ teaspoon cayenne
1 teaspoon onion powder
½ teaspoon thyme
1 teaspoon garlic powder
1 teaspoon whole black peppercorns
Salt and pepper to taste
Place pieces of chicken in crock-pot and cover with enough water so it
doesn’t burn. Add spices and onion. Cook on medium for 3 or more hours.
Save the juices for sauces and dressings.
Makes 1 serving (1 protein)
Cinnamon Chicken
100 grams of chicken
1 serving Melba toast crumbs
½ cup chicken broth or water
¼ teaspoon ground cinnamon
Pinch of nutmeg
Pinch of cardamom
1/8 teaspoon curry powder
Dash of garlic powder
Salt and pepper to taste
Stevia to taste
Mix Melba toast crumbs with ½ of the dry spices in a small bowl. Dip
chicken in broth and coat with Melba spice mixture. Lay out 100 gram
servings in shallow baking dish. Add broth and mix in the rest of the spices.
Top the chicken with the rest of the Melba spice mixture. Bake chicken at
350 degrees for 20 minutes or until chicken is fully cooked.
Makes 1 serving (1 protein 1 Melba toast)
Tangy Vinegar Chicken
100 grams chicken breast
¼ cup chicken broth or water
¼ cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon chopped onion
1 clove diced garlic
Salt and pepper to taste
In a small saucepan combine vinegar, chicken stock, onion, garlic, salt and
pepper. Add chicken and cook thoroughly. Deglaze the pan periodically with a little water to create a sauce.
Makes 1 serving (1 protein)
Spicy Mustard Chicken
100 grams chicken
½ cup chicken broth or water
2 tablespoons lemon juice
1 tablespoon homemade mustard (page 50)
¼ teaspoon dried basil
1/8 teaspoon tarragon
Salt and pepper to taste
Stevia to taste
Lightly sauté the chicken in chicken broth, lemon juice, and spices until
cooked. Simmer for additional 10 minutes and periodically deglaze the pan
with a little water or additional broth to make the sauce.
Makes 1 serving (1 protein)