Recipes for Phase 2 of the hCG Diet Protocol - for any version of the diet
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Pulled Chicken w/ Orange & Red Cabbage Relish – SP/AP
Add chicken to slow cooker and season generously with salt and pepper.
Add garlic, broth and balsamic to cooker. Turn chicken to ensure it is fully coated in marinade.
Set heat to high and cook for 1.5-2 hrs until chicken is tender and cooked through. Shred chicken and set aside with cooking juices.
While the chicken cooks you can make the relish. For AP, fry onion gently in coconut oil in medium pan until soft, continue SP recipe as follows. Add red cabbage to the pan with water, orange juice and zest. Gently bring to a boil.
Reduce to simmer over a low heat and add the ground spices and seasoning.
Cover and simmer for 15 minutes, stirring occasionally.
Uncover and add balsamic. Cover and continue to simmer for 15 mins.
Uncover and continue to cook until all liquid is absorbed and cabbage is soft and caramelized.
Serve pulled chicken and its cooking juices on lettuce with a side of red cabbage relish.
Additionally, serve with melba toast.
Batch cooking tip or Alternate Cooking Method Option:
Double the ingredient quantities for the slow cooked chicken and cook for 2-2.5 hours or until tender and cooked through. Divide the chicken between the pulled chicken and chutney recipe and the pulled chicken with red cabbage relish.
To make this SP protein + veg + fruit, you could serve with a sliced orange and green onion salad.
Macros listed are for SP version.
*This is based on the Trim Healthy Mama stevia brand that I personally use and linked to in the recipe which is quite concentrated. Stevia potency really varies from brand to brand so you may need to adjust the level of stevia to more or less depending on which one you use.
Pulled Chicken w/ Orange & Red Cabbage Relish - SP/AP
Amount Per Serving
Calories 182Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Total Carbohydrates 15g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
with red onions & coconut oil - per serving: ½ recipe | 215 cal - 25 protein - 5 fat - 18 carbs - 15 net carbs ||