Mexican Chicken Soup

277 Calories

• 100 grams cooked chicken, shredded into bite-sized pieces
• 3-4 cloves minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1 tomato, diced
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped

1. Preheat pot over medium-high heat. 2. Add garlic, and cook for 3-5 minutes. 3. Use a bit of your broth to keep garlic from sticking to the pot, if necessary. 4. Add tomatoes, chicken broth, onion powder, cumin, chili powder, and cayenne. 5. Bring to a boil. 6. Reduce heat to a simmer and add chicken. 7. Simmer for 20 minutes. 8. Stir in cilantro and simmer for 5 minutes more

Comfort in a Bowl Chicken Soup

211 Calories

• 200 grams chicken breast, cubed or ground
• 180 grams celery
• 1 small onion
• 2 cups organic low-sodium chicken broth
• 1/2 cup water
• lots of oregano
• lots of garlic powder
• lots of onion powder
• dash red pepper flakes
• dash paprika
• few drop Braggs Liquid Aminos, to taste

In a large saute/sauce pan over MED heat add water. When water gets hot add chopped onions and chopped celery. Add more water as necessary to coat veggies and allow them to cook. The water will reduce as the veggies are cooking so keep adding as needed. Add 1/2 seasonings. After about 5-10 minutes or until veggies are almost soft and tender enough, add chopped cubed chicken or ground chicken. Cook all the way through until chicken is no longer pink (about 5 more min). Add the rest of your seasonings. Test veggies to make sure they are soft enough. When everything is cooked to your liking add chicken broth, Braggs, and hot sauce or chili powder. Lower heat to MED/LOW. Simmer for 5 minutes. Serve and Enjoy! 

Lemon Chicken Soup

248 Calories

• 100 grams cooked chicken breast, diced or shredded
• chopped spinach (allowed amount)
• 2 cups broth
• juice of 1 lemon
• 1 teaspoon thyme
• sea salt, to taste
• ground white pepper, to taste

Directions

1. Preheat saucepan over MED heat. 2. Combine all ingredients. 3. Bring to a boil, then simmer 20 mins. 4. Serve.

Homemade Chicken Soup

196 Calories

• 3.5 ounces chicken
• 1-2 stalk celery, chopped
• 1 cup chicken broth, fat free
• 1 cup water
• 1/8 cup Braggs Aminos
• dash garlic salt
• dash onion powder
• dash pepper
• dash Johnnys
• dash salt

Pour Braggs, broth and water into a pot. Add chicken and seasonings. Boil chicken until done. Shred or dice and set aside. Add celery to broth and simmer until soft. Add chicken back to broth and enjoy!

Cabbage and Chicken Soup

228 Calories

• 3.5 ounces Chicken Pre-cooked
• 1 cup Chicken Broth
• 2 cups Cabbage
• .5 teaspoon Onion Powder
• dash Cayenne Pepper Powder
• pinch Salt
• pinch Pepper

Directions

Bring chicken broth to a boil, add chicken and spices, add cut up cabbage. Cook till cabbage is clear but still crisp. Pour into bowl and serve. Delicious

Creamy Chicken Soup

255 Calories

• 100 grams cooked chicken
• 1/2 cup celery, chopped (or allowed amount)
• 1-2 cup chicken broth
• 3 cloves garlic
• 1 tablespoon dehydrated minced onions
• 1/2 teaspoon parsley
• 1/2 teaspoon basil
• ground white pepper (to taste)
• dash salt

Directions

1. Preheat saucepan over MED-HI heat. 2. In food processor, combine all ingredients and pulse until reaches desired consistency. 3. Pour into saucepan and bring to boil. 4. Reduce heat to simmer, cover, and heat 20-30 mins. 5. Serve. TIP: I usually start out by adding 1 c broth to the food processor and then gradually add more broth until it's the soup consistency I prefer. 

Asian Chicken Wraps

2-3 big cabbage leaves

1 cup shredded cabbage

Dash of onion salt, garlic powder, and Chinese Five spice

½ pkg stevia

2 melba toast rounds

1 chicken breast cooked and chopped


Steam big cabbage leaves for 5 minutes.  Move over to side of steamer to make room for shredded cabbage.  Steam for 5 minutes.  Remove shredded cabbage to mixing bowl and mix with chicken and spices.  Wrap in big cabbage leaves and crunch melba toast on top for crunch

Spicy Baked Chicken

• 4 chicken breasts
• 1 onion cut up
• 2 cloves garlic
• Tony Chachere’s Creole Seasoning

Season Chicken and place into baking pan.  Place onions and garlic on top.  Cover with foil and bake 35 minutes at 375

Rosemary Chicken

206 Calories

• 3.5 ounces chicken, cut into 1 inch cubes
• fresh rosemary
• mustard
• Stevia

Directions

Take a branch of rosemary and remove the needles from about 3/4ths of it. Spear chicken cubes onto the part of the rosemary branch that does not have the needles. Mix yellow mustard and Stevia together to make a sweet mustard sauce. Grill chicken until done, then pour mustard sauce over the chicken. Enjoy! 

Chicken Fajitas

• 100 grams chicken
• 3/4 - 1 cups water or chicken stock
• 1 1/2 cups onions & peppers
• 1/4 teaspoon EACH: garlic pwd. chili pwd. & cumin
• 1 teaspoon lime juice + 1/2 packet Truvia
• 1/2 cup salsa
• 3 leaves Romaine (in place of tortillias)

boil chicken in water/stock with chili pwd. garlic pwd. and cumin. when cooked, remove chicken and shred it. add chicken, peppers, salsa, and lime mix to stock. boil until juice is almost gone. salt & pepper to taste, serve on Romaine leaves.

Tomato Basil Chicken

1 Serving

1 Chicken breast cubed (100 g)

¼ cup water

2 tbsp chopped onion

3 fresh basil leaves sliced

¼ tsp oregano, garlic powder, onion powder, salt, pepper and cayenne to taste.

1 cup chopped tomatoes

2 Tbsp of lemon juice

      2 garlic cloves minced


Lightly brown chicken in saucepan with lemon juice.  Add garlic, onion, spices & water.  After chicken is cooked, add fresh tomatoes and basil. Cook an additional 10 minutes.  Add salt & pepper

Chicken Tacos

170 Calories per serving

• 100 grams Chicken finely chopped Chicken (weighed, grilled or baked with lemon juice and seasonings)
• 1/4 cup Water or Homemade Broth
• 1 clove garlic crushed and minced
• 1/8 teaspoon oregano
• pinch Cayenne Pepper to taste
• small Fresh Cilantro
• 1 pinch Cumin
• 2-4 leaves lettuce

Cook chicken in chicken broth, adding onion, garlic, and spices.

DEGLAZE pan with lemon juice or a little water. Serve in leaves of lettuce.

Top with homemade salsa

(1 protein, 1 vegetable) 

Chicken Pizzaiola

194 Calories   Oven 350 degrees, 45-50 mins

• 100 grams chicken
• 1 whole tomato (diced)
• 2-3 cloves minced garlic
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon chili powder
• 1 dash black pepper

Directions

Sear each side of the chicken for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Preheat oven to 350 degrees. Place 1/2 of the diced tomato in casserole dish. Add meat on top of tomato and top with minced garlic. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak. Cover tightly with aluminum foil or with lid. Bake

Chinese Chicken

100 grams of cubed meat (chicken, shrimp or steak)

5 tbsp of chicken Bouillon base

Cabbage

Dash of onion salt, Chinese 5 spice, salt & pepper

1 minced clove of garlic

½ packet of Stevia


Shred cabbage.  Sautee minced garlic in 1 tbsp of bouillon base.  Add 2 Tbsp of base and cabbage over medium heat.  Remove while still crunchy.  Combine 2 tbsp of bullion base, onion salt, Chinese 5 spice and stevia.  Pour into pan with cubed meat.  Stir fry this mixture. Throw cabbage back in for 1-2 minutes until heated.

Chicken Fingers

203 Calories

• 100 grams chicken breast, sliced into strips
• 1 breadstick or melba toast
• 1 teaspoon dijon mustard
• 1 teaspoon italian seasoning

Directions

Preheat oven to 375-400 degrees. Grind breadstick in food processor then mix together with spices and set aside. Wash raw chicken and marinate for 5-10 min in mustard. Dip chicken in bread crumbs. Place on foil lined baking sheet and bake until done, approximately 15 minutes

Breaded Chicken Cutlets

189 Calories

• 100 grams chicken
• 1 grissini, ground into powder
• 1/2 cup homemade chicken broth
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon poultry seasoning, optional
• 1/4 teaspoon cayenne use less if you want them spicy
• Salt and pepper to taste

Directions

1. Preheat pan over MED heat. 2. In a small dish or ziplock bag combine grissini powder, garlic powder, paprika, poultry seasoning, cayenne, and salt/pepper. 3. Add chicken to seasonings and fully coat. 4. Add half of broth and chicken to pan. 5. Cook for approx. 3-4 mins each side depending on thickness of chicken. Keep adding more broth as it cooks off. 6. Serve immediately.

Chicken Mixture

• 100 grams of ground chicken or turkey
• 2-3 cans stewed tomatoes or crushed (must not have any sugar or corn starch!)
• 3-4 garlic cloves, crushed
• Season with parsley, cumin, basil, rosemary, salt, red pepper flakes.
• Brown chicken with seasonings and then add tomatoes.

Simmer for 10 minutes