Pulled Chicken w/ Apple & Coriander Chutney | 186 calorie hCG Recipe for the 500-calorie Diet | LSP + SP
Pulled Chicken w/ Apple & Coriander Chutney | 186 calorie hCG Recipe for the 500-calorie Diet | LSP + SP
  • 7oz chicken breast(100g per 3.5 oz) boneless, skinless, diced
  • 2cloves garlicfinely sliced
  • 1tbsp chicken brothSP Option: use water instead
  • 1tbsp balsamic vinegar
  • 1/4tsp sea salt
  • 1crack black pepper
  • 1cup applediced
  • 2/3cup water
  • 1/4cup cilantro
  • 2 1/2tbsp apple cider vinegar
  • 1piece fresh gingerthumb sized, sliced
  • 1tsp cinnamon
  • 1tsp ground coriander
  • 1/16tsp powdered stevia*
  • 1/2teaspoon ground ginger
  • 1pinch ground nutmeg
  • 1pinch salt
  • 2leaves romaine lettucelarge
  • 1cup applediced
  • 1/4cup cilantro
  1. Add the chicken to slow cooker and season with salt and pepper.
  2. Add garlic, broth and balsamic to the cooker. Turn the chicken to fully coat in the marinade.
  3. Set heat to high and cook for 1.5-2 hrs until the chicken is tender and cooked through. Shred the chicken and reserve aside with garlic and juices.
  4. While the chicken is cooking you can make the chutney. Add the apple to a medium sauce pan with water, vinegar, ginger, ground spices, stevia and salt. For AP, add red onion.
  5. Bring mixture gently to a boil over medium heat. Reduce to simmer, cover and continue to cook on low for 25-30 mins. Stir occasionally to avoid sticking.
  6. Uncover and simmer until all liquid has evaporated and you have a sticky and spicy chutney. Remove from the heat and stir through the cilantro.
  7. Serve the pulled chicken and cooking juices on romaine lettuce leaves topped with apple chutney and a side salad of fresh apple and cilantro. Optional, serve w/ 1 melba toast.
Batch cooking tip or Alternate Cooking Method Option:
  1. Double the ingredient quantities for the slow-cooked chicken and adjust cooking time accordingly. Divide chicken between pulled chicken and chutney recipe and pulled chicken with red cabbage relish.
Instant Pot:
  1. Add chicken ingredients to instant pot and set to manual high pressure for 7 minutes. Increase cooking times if batch cooking.
Recipe Notes

Keep an eye on the chicken in the slow cooker as you want it to be tender but thoroughly cooked through. Don’t let it overcook and dry out. It should be easy to shred with a fork. *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.