Chicken Curry
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
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