‍PHASE 2 RECIPES (please ensure you have 200 grams of veggies per meal)

‍

CHICKEN ENTREES

CHICKEN TACOS

• 100 GRAMS CHICKEN BREAST, GROUND OR FINELY CHOPPED
• ¼ CUP OF CHICKEN BROTH OR WATER
• 1TBSP ONION, CHOPPED
• 1 CLOVE GARLIC, CRUSHED AND
• 1/8 TSP OREGANO
• CAYENNE PEPPER TO TASTE
• PINCH CUMIN
• FRESH CILANTRO, CHOPPED
• LARGE LETTUCE

In a small frying pan, cook chicken in broth.  Add onion, garlic, and spices.

Deglaze pan with lemon juice or a little water.

Put chicken and chopped tomato in butter lettuce or romaine leaves, taco style

CHICKEN WRAP

• 100 GRAMS OF ORGANIC CHICKEN BREAST
• DASH OF SALT AND PEPPER
• DASH OF GARLIC POWDER
• 1 TBSP CHOPPED ONION
• 2TBSP CHOPPED CILANTRO
• LARGE LETTUCE

Season chicken with S&P (If you need to cook in something, use small amount of chicken broth). Once done, cut into strips or shred.

Using spritz of extra virgin olive oil mister (Bed bath Beyond-MISTO), sauté onions in a different pan.  Clean lettuce, pat dry.  Place chicken strips on lettuce, add onions and tomatoes. You may add additional shredded lettuce in your wrap.

CHICKEN MEATBALL SOUP

• 100 GRAMS GROUND CHICKEN
• 1 TSP MINCED ONION
• 1 CLOVE GARLIC CRUSHED AND MINCED
• PINCH OF SAGE
• PINCH OF MARJORAM
• PINCH OF THYME
• 1 SERVINCE MELBA TOAST CRUMBS (OPTIONAL)

BROTH

• 2 CUPS CHICKEN BROTH (OR SUBSTITUTE 1 CUP WATER FOR 1 CUP BROTH)
• 2 TBSP BRAGG’S LIQUID AMINO’S
• 1 TBSP APPLE CIDER VINEGAR
• CHOPPED CELERY OR TOMATO
• 1 TBSP CHOPPED ONION
• 2 CLOVES GARLIC CRUSHED AND MINCED
• 1 BAY LEAF
• CAYENNE PEPPER TO TASTE
• SALT AND PEPPER TO TASTE

Combine ground chicken breast with spices, chopped garlic, onion, and crushed Melba toast. Form into balls. Bring broth to a boil; add spices, vinegar, Bragg’s, and chicken balls.

Reduce to a simmer and cool a minimum of 30 minutes adding the celery or tomato the last 5-10 minutes of cooking.

CHICKEN ASPARAGUS BAKE

• 100 GRAMS CHICKEN, CUBED
• ASPARAGUS, CHOPPED
• ½ CUP CHICKEN BROTH OR WATER
• 1 MELBA TOAST, CRUSHED
• 1 CLOVE GARLIC, CRUSHED AND MINCED
• ONION, CHOPPED
• SALT AND PEPPER TO TASTE

Place chicken, asparagus, liquids and spices into small baking dish. Bake at 375° for 30 minutes or until bubbling and hot. Top with crushed Melba toast crumbs and sprinkle with paprika

BUFFALO CHICKEN FINGERS

• 100 GRAMS CHICKEN, CUT INTO LONG THIN STRIPS
• MELBA TOAST CRUSHED
• 2 TABLESPOONS ‘ORIGONAL FRANKS RED HOT SAUCE’
• 2 TABLESPOONS LEMON JUICE
• SALT AND PEPPER TO TASTE

Marinate chicken strips in lemon juice and salt.  Coat chicken strips with Melba toast crumbs.  Fry in pan on a low heat until lightly browned and cooked through.  Toss with hot sauce and black pepper to taste.  Serve with raw celery or desired vegetable.

MEXICAN CILANTRO CHICKEN

• 100 GRAMS CHICKEN, CUBED OR SLICED
• TOMATOES, CHOPPED
• ½ CUP CHICKEN BROTH OR WATER
• 2 TABLESPOONS LEMON JUICE
• FRESH CILANTRO, CHOPPED
• ½ TBSP ONION, CHOPPED
• ¼ TEASPOON DRIED OREGANO
• ¼ TEASPOON CHILI POWDER
• ¼ CLOVE FRESH GARLIC, MINCED
• CAYENNE PEPPER TO TASTE
• PINCH OF CUMIN
• S & P TO TASTE

Lightly brown chicken with a little lemon juice. Add spices, additional lemon juice and chicken broth.  When chicken is cooked thoroughly, add fresh tomatoes and cilantro and cook for 7-10 more minutes

CHICKEN CHOW MEIN

• 1OO GRAMS CHICKEN BREAST, CUBED OR CHOPPED, SLICED
• 200 GRAMS CHOPPED CABBAGE
• 1 TBSP ONION, CHOPPED
• DASH OF GINGER (FRESH OR DRY)
• DASH OF STEVIA
• SALT TO TASTE

Place chicken, cabbage and onion in hot skillet and fry (keep moving). Stir in spices.

Cook until chicken is done, but not until the ingredients in the pan are dry. About 10 minutes

MELBA TOAST BRUSCHETTA WITH CHICKEN

• 100 GRAMS OF CHICKEN, CHOPPED OR GROUND.
• 2 PIECES OF MELBA TOAST
• 200 GRAMS TOMATOES, DICED
• BASIL, OREGANO, GARLIC, CILANTRO (DESIRED AMOUNT)
• S & P TO TASTE
• JUICE OF ½ LEMON

In a bowl mix tomatoes, spices, herbs and lemon juice.  Refrigerate mixture.  Sauté chicken and add spices to taste.  Mix chicken into tomato mixture and spoon onto Melba toast or place tomato mixture onto toast and top with warm chicken.  Eat remainder with a spoon.

SPICY CHICKEN SAUSAGE PATTIES/MEATBALLS

• 100 GRAMS OF GROUND CHICKEN BREAST
• ½ TBSP ONION, MINCED
• 1 CLOVE GARLIC, CRUSHED AND MINCED
• CAYENNE PEPPER AND S&P TO TASTE

Mix ingredients thoroughly in a small bowl. Form mixture into 2 or 3 patties (or meatballs) and fry in a small saucepan, deglazing periodically with water to enhance flavour and keep chicken moist. Cook through until lightly browned.