BREADED CHICKEN CUTLETS
100g chicken
1 grissini bread stick (ground into powder)
1/2 c homemade chicken broth
1/4 t garlic powder
1/4 t paprika
1/4 t poultry seasoning (optional)
1/4 t cayenne (use less if you want them less spicy)
Salt/pepper to taste
Preheat pan over MED heat.
In small dish, combine grissini powder, garlic powder, paprika, poultry seasoning, cayenne, and salt/pepper. (You could also use ziplock bag.)
Add chicken to seasonings and fully coat.
Add half of broth and chicken to pan.
Cook for approx. 3-4 minutes each side depending on thickness of chicken. Keep adding more broth as it cooks off.
Serve immediately.

BAKED CAJUN CHICKEN
100g chicken
1/2 Tbsp milk
1/2 tsp Cajun seasoning
Preheat oven to 350.
In a small dish, coat both sides of chicken with milk.
Place chicken in glass baking dish.
Sprinkle top with Cajun seasoning.
Bake uncovered 20-30 minutes until chicken is no longer pink.

CHILE CHICKEN
100g chicken
1 Tbsp red chile paste
1 Tbsp apple cider vinegar
3 cloves minced garlic
1 tsp oregano
1/2 tsp cumin
1/2 tsp Stevia
Salt
Crushed red pepper (optional)
In sandwich bag, add all ingredients except chicken. Mix.
Sprinkle chicken with salt and add the chicken to the bag. Seal and shake until coated.
Place in fridge to marinate at least 1 hr.
Cook chicken on George Foreman or under a broiler until done.
Top with crushed red pepper and serve.

LEMON MUSTARD CHICKEN
100g chicken
juice of 1/2 lemon
1 T
spicy mustard

1/2 t black pepper
1/2 t oregano
1/4 t cayenne pepper
Preheat broiler.
Broil 1 side of chicken 5-10 mins until slightly browned.
In small bowl, add the rest of the ingredients and mix well.
Spoon mixture onto chicken. Flip over and coat other side.
Broil uncooked side 5-10 mins or until no longer pink.

ORANGE GINGER CHICKEN
100 grams of chicken
2 cups Cabbage cut in strips
1/4 cup of chicken broth
1/2 lemon juice
1 orange, peeled and squeeze the juice and add the pulp to sauce
1/2 tsp for fresh ginger, slivered or grated
4 TBSP of Bragg’s Liquid Aminos
Salt, Pepper to taste
In a small bowl add all the ingredients except the chicken and cabbage and whisk together. Place in a small frying pan and add chicken. Cook chicken until done. Remove chicken and add the cabbage with about 1/4 cup of water. Cook cabbage.  Add back chicken with cabbage and cook to desired tenderness.

SWEET N SPICY CHICKEN WRAPS
100 grams of chicken
4 Cabbage leaves whole
1 Small Gala apple cored and chopped
2 TBSP of Braggs Liquid Amino Acids
Water
1 TBSP Tabasco Course Ground Mustard
2 gloves of garlic minced
2 TBSP of Organic Beef or Chicken Broth
Pepper to taste
1 tsp Garlic Powder
In one small skillet put 100 grams of chicken in saute pan with 2 TBSP of Braggs Liquid Aminos, black pepper, onion powder, and garlic powder. Cook chicken until done, adding water to deglaze pan and keep chicken moist.
While chicken is cooking take another large pan, add water bring to a boil….add Cabbage leaves one at a time just to cook until cabbage leaf is tender and pliable.  Once done,  take out set to side.
Once the chicken is completely cooked remove chicken from the pan let cool and cut up. In the juice from cooking chicken add the minced garlic, 1 TBSP of mustard and about 2 TBSP of organic beef or chicken broth. Bring to boil and cook your apples in this mixture. Once the apples start cooking down and tender return the chopped chicken to the apples.
Take your large steamed cabbage leafs and spoon in the mixture and roll into wraps.
Very satisfying and filling.

FRIED CHICKEN
100 grams chicken breast
1 T. milk
1 grissini breadstick
sea salt
pepper
Totally crush breadstick in food processor or put in a plastic bag and crush with a rolling pin.
Dip chicken in milk and coat with the breadstick crumbs.
Cook in a nonstick pan.
Season with salt and pepper.

MOCK EGG ROLLS
100 grams cooked chopped chicken or shrimp
2-3 big cabbage leaves
1 c. shredded cabbage
1/8 t. onion salt
1/8 t. garlic powder
1/8 t. Chinese Five Spice
1/2 packet Stevia
2 Sesame flavored Melba Toast rounds

Steam big cabbage leaves for 5 minutes. Move leaves over to side of steamer to make room for shredded cabbage. Steam both for 5 minutes. Remove shredded cabbage to a mixing bowl. Add chopped chicken or shrimp and spices. Mix and then wrap in big cabbage leaves.
Garnish with Melba rounds.

BAKED GARLIC CHICKEN
4 100 gram pieces of chicken breast
3 t. crushed garlic cloves
2 T. water
Dash of salt
Dash of pepper
1/2 t. oregano
1/2 t. basil
Put the garlic and water into the microwave for 20 seconds. Add salt, pepper and herbs to form a paste, adding more water if needed.
Rub all over the chicken pieces.
Lay the chicken pieces in a baking pan and bake on 425 for 30 minutes.

SHISH KABOBS
Chunks of chicken or shrimp for lowest calories
Onion
Tomato chunks or cherry tomatoes
Vegetables of your preference on skewer
Season with herbs and lemon juice prior to grilling.
Ready in 10 minutes.

GARLIC CHICKEN
100g chicken400g chicken – 4 servings
Diced onion
3-5 cloves garlic – unpeeled & left whole
Juice of half lemon
Black pepper to taste
Preheat oven to 350.
Heat non-stick saucepan over MED.
Add the onion. Stir constantly until tender. 5-10 mins.
Transfer onions to glass baking dish.
Place chicken on top of onions.
Squeeze on lemon juice & sprinkle with pepper.
Place garlic around and on the chicken.
Cover tightly either with lid or aluminum foil.
Cook for 30-45 minutes or until chicken is no longer pink.

BLACKENED CHICKEN SALAD
100g chicken tenders
1 t paprika
1/2 t onion powder
1/2 t garlic powder
1/4 t oregano
1/4 t thyme
1/4 t white pepper
1/4 t black pepper
1/4 t ground red pepper
Spinach or salad greens (as allowed)
Combine all spices and rub on chicken.
Grill until no longer pink.
Serve over spinach or salad greens.

BONESLESS HOT WINGS
100g chicken breast
1/4 c vinegar
1/4 c water
1-2 T cayenne pepper
1-2 T chili powder (adjust as needed)
In small bowl, mix vinegar, water, and cayenne pepper.
Add chicken to marinade and refrigerate for 1-2 hrs.
Preheat oven to 350.
Add chili powder to a small dish and dip chicken in chili powder.
Place on rack in baking pan.
Bake 15-20 minutes turning halfway through.
Serve immediately with some homemade buffalo sauce or Frank’s Original Red Hot Sauce.

LEMON ROSEMARY CHICKEN
100g chicken
half lemon
1/2 t rosemary
1/4 t pepper
1-2 cloves minced garlic
Heat non-stick pan over MED-HI heat.
In small bowl, grate lemon peel.
Add lemon juice, rosemary, pepper, and garlic.
Toss in chicken.
Place chicken in skillet. Cook 5 minutes brushing with remaining juice mixture.
Turn over chicken and cook 5 more minutes or until juices run clear.

MELBA DELIGHT
1 to 2 melba toast
100g of chicken breast – sliced
1 slice tomato
add oregano, a pinch of salt and enjoy.
Great for either afternoon snack or a light lunch.

Dallas Location

1218 N. Bishop Ave
Dallas, TX 75208
214-272-9258