Category Archives: Chicken Dishes

Categories Chicken Dishes, RECIPE

Chicken Lettuce Wrap

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 178 Servings: 1
  1. Mix together finely grated ginger, garlic, onion powder, apple cider vinegar, salt, pepper and chicken pieces.
  2. Cook until chicken is cooked thoroughly and then add the red/green cabbage and cook until cabbage is slightly cooked.
  3. Take the 2 green cabbage leaves and split the chicken mixture and place in cabbage leaves and roll into a wrap.
Categories Chicken Dishes, RECIPE

Tarragon Chicken & Asparagus

  • 2 lemons
  • 1/ 4 cup low sodium NO sugar added Chicken broth
  • 4–6 garlic cloves, finely minced (or use a garlic press)
  • 2 teaspoons pink salt
  • ½ teaspoon pepper
  • 1 oz package of fresh tarragon leaves, rough chopped, about ¼–⅓cup
  • 1 extra large bunch asparagus, trimmed
  • 2 large leeks, sliced into ½ inch thickrounds ( if dirty, rinse)
  • 1– 1.5 lbs chicken breast ( boneless skinless) or sub tofu
  • Preheat oven to 450F
  • Place the zest of one lemon, and its juice ( about 3 tablespoons) in a small bowl. Add broth, garlic, saltand pepper, and mix well until salt Add ½ of the fresh tarragon, saving the rest for garnish.
  • Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on a parchmentlined sheet pan.
  • Add leeks to the same bowl, toss with marinade and spread out on the sheet pan.
  • If using tofu, place in the bowl adding a little more marinade, toss to coat, add to sheet pan. Lastly add the chicken breasts, with remaining marinade, coating well. Nestle the chicken amongst the asparagus.
  • Zest the second lemon over the whole sheet-panand slice the lemons into rounds, layering them over the asparagus. Place in the hot oven.
  • If using tofu, either nestle it into one side of the pan or place it on a separate sheet pan– up to you.
  • Bake 20 minutes.
  • Chicken should read 160-170 F. To get a more golden color broil for just a couple minutes.
  • Remove from the oven. Give everything a little toss, turning chicken over to coat the top with the flavorful juices.
  • Sprinkle with remaining fresh tarragon and serve.
Categories Chicken Dishes, RECIPE

Chicken Cabbage Scramble

Serving Information
Phase 2, or Phase 4, or Beyond Calories per serving: 215 Servings: 1
  • 5 oz chicken
  • 2 cloves minced garlic
  • 8 oz chopped cabbage
  • 1 t mustard
  • 1/2- 1 c chicken/vegetable stock
  • salt & pepper to taste
  1. Sautee chicken and garlic in a non-stick skillet
  2. Add cabbage, mustard, stock, salt & pepper
  3. Sautee until liquid is gone
  4. Serve immediately
Categories Chicken Dishes, RECIPE

Chicken Bruschetta

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 247 Servings: 1
  • 5 oz Chicken breast
  • 8 oz Tomato chopped
  • 2 Garlic Cloves finely chopped
  • 3 Basil Leaves chopped
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • Italian Seasoning,
  • Garlic Powder
  • Onion Powder
  • 6 oz Spinach
  1. Sprinkle Chicken with Italian Seasoning, Garlic and Onion Powder
  2. Grill the chicken, when done let rest for 5 minutes.
  3. Combine tomato, garlic, and basil, add salt and pepper to taste, sprinkle in a pinch of red pepper flake (optional).
  4. Stir until well combined.
  5. Place Spinach leaves on plate, place Chicken on spinach leaves top with Bruschetta tomato mixture.
Categories Chicken Dishes, RECIPE

Orange Curry Chicken

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 258 Servings: 1
  • 5 oz skinless boneless chicken, cut into bite sized pieces
  • 8 oz cabbage finely chopped into rice sized or noodle size pieces
  • 1 c chicken broth or water
  • 1/2 t cumin
  • 1/2 T curry
  • 1 t onion powder
  • 2 cloves garlic crushed and minced or 1/2 t garlic powder
  • Salt & Pepper
  • 1/2 T Bragg’s liquid aminos
  • 1/2 T apple cider vinegar
  • 1 orange
  1. In a large frying pan, sauté chicken in a little Bragg’s liquid aminos over medium high heat.
  2. Cut orange into small pieces and add to pan, mashing juice out.
  3. Add the rest of ingredients and cook until cabbage is tender adding more water or broth as necessary.
  4. Cook down until no liquid is left.
  5. Serve hot.