Phase 2 hCG Recipe | Chicken Kebabs w/ Shallots and Red Bell Pepper – AP
Phase 2 hCG Recipe | Chicken Kebabs w/ Shallots and Red Bell Pepper – AP
  • 7oz chicken breast(100g per 3.5 oz) diced into large chunks
  • 2cups shallotspeeled and halved
  • 2cloves garlicminced
  • 2tbsp chopped fresh rosemary
  • 2tbsp lemon juice
  • 1tbsp dijon mustard
  • Zest of ½ medium lemon
  • 1/16tsp powdered stevia*
  • ¼tsp sea salt
  • black pepperpinch
For AP:
  • 10 small button mushroomsapprox 11g per button mushroom -AP
  • 1/2 red bell pepperseeded and quartered-AP
  1. Pre-heat oven to 400’F (200’C). Line a baking tray with baking parchment.
  2. Use metal skewers or soak 4 wooden kebab sticks in water for 20 mins.
  3. Add diced chicken and halved shallots to a mixing bowl. For AP, replace 4 shallots with 10 small mushrooms and 1/2 a quartered red bell pepper.
  4. To another bowl, add mustard, lemon juice, zest, rosemary, minced garlic, stevia, salt and pepper. Mix well.
  5. Tip chicken and shallots into marinade and stir thoroughly until evenly coated. Cover and refrigerate for 20 mins.
  6. Remove marinated chicken from fridge and divide into 4. Thread shallots and chicken in turn onto each of the kebab skewers.
  7. Lay kebabs on lined baking tray and drizzle over any extra marinade.
  8. Place in center of oven to cook for 25 mins, until cooked through. Turn halfway through cooking.
Recipe Notes

Batch cooking tip or Alternate Cooking Method Option: These kebabs would be great cooked on the BBQ! Barbecue 15 minutes, turning halfway through.

Macros listed are for AP 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.