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Chicken Dishes:

 
Crock Pot Chicken  
 
6 (3.5 ounce pieces) boneless skinless chicken breasts
4 onions cut into 1 inch pieces
1 celery bunch, cut into 1 inch pieces
1 head of garlic separated and peeled
2-3 cups water
Allowable spices – add any to taste (typically is good with oregano, rosemary, thyme, poultry seasonings)
 
Directions:
In crock pot, layer ½ celery, ½ onion, garlic pieces and chicken breasts. Sprinkle chicken with a layer of spices. Top with remaining celery and onion and another layer of spices. Add water almost to top. Cook on low for 8-9 hours.
 
Calories Per Serving: Makes roughly 6 servings. Roughly 208 calories per serving.
 
 
Thai Chicken Wrap  
 
1 extra large iceberg lettuce leaf
3.5 ounce boneless skinless chicken breast
¼ cup white onions, diced
1 tsp garlic - minced
3 cherry tomatoes, diced
Pinch black pepper
Pinch sea salt
 
Directions:
Chop chicken breast into small square pieces. Cook chicken, onions and garlic in a pan. Place on top of lettuce leaf. Add diced tomatoes and season with black pepper and sea salt. Fold lettuce leaf in half and serve!
 
Calories Per Serving: Makes 1 serving. Roughly 200 calories.
 
Chicken Salad  
 
3.5 ounce chicken breast, cubed
8 small radishes, cut into wedges
2 stalks celery, diced
2 tbsp lemon juice
Melba Toast, for serving, optional
 
Directions:
In a bowl combine above ingredients. Serve with Melba Toast for dipping.
 
Calories Per Serving: Makes 1 serving. Roughly 197 calories.


Chicken Chili  
 
1 cup shredded cabbage
2 cups chicken bouillon base
3/5 ounce chicken breast
1 tsp cayenne pepper
1 tsp black pepper
1 tbsp chili powder
1 tbsp cumin
Couple pinches dried chopped onions
 
Directions:
Cook chicken and cut into small chunks. Set aside. In a medium saucepan add 2 cups chicken broth. Add spices, cabbage, and pre cooked chicken. Stir constantly. Let simmer for about 10 minutes or until cabbage is to your liking.
 
Calories Per Serving: Makes 1 serving. Roughly 241 calories.
 
 
Tomato Basil Chicken  
 
3.5 ounce chicken breast – cubed
1 cup chopped tomato
¼ cup water or chicken bouillon base
2 tbsp lemon juice
2 tbsp chopped onion
1-2 cloves garlic sliced
3 leaves basil rolled and sliced
1/8 tsp oregano fresh or dried
¼ tsp oregano fresh or dried
¼ tsp garlic powder
¼ tsp onion powder
Cayenne to taste
Salt and Pepper to taste
 
Directions:
Lightly brown the chicken in small saucepan with lemon juice. Add garlic, onion, spices, and water. After chicken is cooked, add fresh tomatoes and basil. Continue cooking for 5-10 minutes. Salt and pepper to taste; garnish with fresh basil.
 
Calories Per Serving: Makes 1 serving. Roughly 232 calories.
 
Glazed Herb Chicken  

1 tsp hot pepper sauce (check ingredients for sugars)
4 (3.5 ounce) boneless, skinless chicken breast
1 pound fresh asparagus, trimmed
2 tbsp jerk seasoning
 
Directions:
Preheat grill to medium-high. Rub chicken with jerk seasoning. Grill breasts about 6 minutes per side or until cooked through and no longer pink inside, brushing every few minutes with pepper sauce. Meanwhile, grill asparagus about six minutes, turning occasionally. Remove chicken and asparagus from grill and arrange on platter to serve.
 
Calories Per Serving: Makes 1 serving. Roughly 244 calories.


Mint-Marinated Chicken Breasts  
 
4 (3.5 ounces) chicken breasts
½ cup fresh mint leaves
1 tbsp lemon juice
2 tsp minced garlic
1 tsp chili powder
¼ tsp ground black pepper
Grilled whole green onions (optional)
 
Directions:
Place chicken breasts in a resalable plastic bag and set in shallow dish.
For marinade: In blender, combine mint, lemon juice, garlic chili powder, and pepper. Cover and blend until smooth. Pour marinade over chicken in plastic bag. Marinate in refrigerator for 4 to 24 hours, turning bad occasionally.
To serve: drain chicken, discarding marinade. Place chicken on rack of uncovered grill directly over medium heat. Grill for 12 to 15 minutes or until chicken is no longer pink, turning once.
 
Calories Per Serving: Makes 4 servings. Roughly 165 calories per serving (this is without the grilled green onions)
 
Grilled Onion, Grapefruit, and Chicken Stir Fry  
 
3.5 ounce chicken breast
1 cup white onion
½ small grapefruit peeled and cut into small pieces
Salt and Pepper to taste
Spices of your choice
 
Directions:
Place salt, pepper, herbs and spices of your choice in the bottom of a skillet. Add onions and 3 tbsp of water. Stir fry until tender and transparent. Remove from pan and set aside. Add chicken pieces, salt and pepper to pan and water if needed for steaming. Simmer on the medium heat until chicken is well cooked. Place onions, grapefruit and chicken with juice from pan in a bowl. Toss with salt, pepper, herbs and spices.
 
Calories Per Serving: Makes 1 serving. Roughly 244 calories per serving.
 
  
Breaded Chicken Tenders  
 
3.5 ounce chicken breast tenders
1 grissini breadstick or Melba toast – crushed
1 ½ tbsp very finely minced parsley
Couple of pinches of poultry seasoning, cayenne pepper, rosemary and oregano
1 large pinch of thyme
1 large pinch of garlic powder
1 large pinch of onion powder
 
Directions:
Preheat oven to 350 degrees. Soak raw chicken in water. Meanwhile, mix crushed grissini breadstick/melba toast in a small bowl with all other seasonings and spices. Place wet chicken tenders on a small cookie sheet. Season with fresh ground pepper and sea salt. Pat spice mixture on moist tenders. Bake at 350 degrees until done. Serve chicken with diced tomatoes. Season to liking.
 
Calories Per Serving: Makes 1 serving. Roughly 184 calories.
 
 
Boneless Hot Wings

4 (3.5 ounce) pieces chicken breast
½ cup apple cider vinegar
½ cup water
3 tbsp cayenne pepper
¼ cup to ½ cup chili powder
 
Directions:  
Preheat oven to 350 degrees. Mix vinegar, water and cayenne pepper. Add chicken to marinade and let refrigerate at least 2 hours. Put chili powder on a plate and dip each tender in it. Place on rack in baking pan. Bake for 15-20 minutes or until chicken is no longer pink.
 
Calories Per Serving: Makes 4 servings. Roughly 164 calories per serving.
 
Egg Rolls  
 
2-3 Big Cabbage leaves
1 cup shredded cabbage
1/8 tsp garlic powder
1/8 tsp Chinese Five Spice
½ packet Stevia
2 Sesame flavored Melba Toast rounds
3.5 ounces chicken or shrimp
 
Directions:
Cook chicken or shrimp. Cut into small pieces and set aside. Steam big cabbage leaves for 5 minutes. Set aside. Steam shredded cabbage for 5 minutes. Add shredded cabbage to bowl along with chopped chicken or shrimp and spices. Mix and then wrap in big cabbage leaves.
 
Calories Per Serving: Makes 1 serving. Roughly 201 calories for chicken; 135 calories for shrimp
 
Mexican Chicken Lettuce Wraps  
 
3.5 ounce chicken breast
¼ cup chicken bouillon base
¼ cup finely diced white onion
1 garlic clove – chopped or pressed
Fresh herbs to taste (cilantro, oregano, parsley, etc.)
2 large lettuce leaves
 
Directions:
In a small pan, sauté onions, garlic and spices (not herbs) in the chicken broth. When onions start to caramelize, add chicken. Cook completely. Spoon out mixture into large leaves and garnish with fresh herbs. May add fresh salsa, if desired.
 
Calories Per Serving: Makes 1 serving. Roughly 194 calories per serving (this does not include salsa).

 

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