Hcg Diet Phase 3 Recipe Grilled Chicken Corn With A Side Salad

MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat an outdoor grill to medium-high. You can also use a grill pan. Lightly grease the grill grates with oil.
• Season the corn and the chicken thighs with salt and pepper.
• Transfer corn and chicken to the grill; cover and cook for 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking.
• Remove cooked chicken and corn from grill and let chicken rest for at least 5 minutes before cutting it into strips.
• In the meantime, cut the kernels from the cobs and place them in a bowl. To the kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder; mix and stir until well combined. Set aside.
• In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
• Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
• Top the salad with the corn mixture, chicken slices, and cotija cheese.
• Garnish with cilantro and serve.

HCG DIET PHASE 3 RECIPE: GRILLED CHICKEN & CORN WITH A SIDE SALAD

Steps:

• Marinate the chicken breast and corn. This should be done for at least 2 hours before cooking. We recommend Simple Girl Dressings & Sauces.
• Use a fork to pierce the chicken breast several times, making lots of small holes in the meat. This will allow the marinade to soak into the meat better.
• In a large bowl, add husked corn, chicken breast, vinaigrette, extra virgin olive oil, and black pepper.
• Cover, place in fridge, and let marinate for at least 2 hours, but no longer than 4 hours.
• To prepare the side salad, roughly chop the romaine lettuce and then chop and top with your chosen veggies. The side salad in the picture is topped with pieces of carrot, cucumber, mushroom, and green onion.
• Place a pot of water on the stove, lightly salted, if desired. Cover and bring to a boil.
• Remove the corn from the zip-top bag and place in the boiling water. Boil corn for about 8-10 minutes.
• Remove from heat and let the corn cool in the water.
• Flip the chicken breast over to the other side and place at a vertical angle and leave for 2 minutes.
• Rotate the chicken (do not flip) horizontally for another 2-3 minutes.
• Remove from grill. Thicker chicken pieces may require longer cooking times. Always use a meat thermometer to ensure the meat is thoroughly cooked.
• Preheat a grill on medium-high heat for about 3-4 minutes.
• Remove the chicken breast from the zip-top bag and place on the hottest area of the grill at a vertical angle for 2 minutes.
• Rotate the chicken (do not flip) horizontally for another 2-3 minutes. Grilling in this manner provides the best char and grill marks.
• Allow the chicken to cool for about 2-3 minutes, so the juices inside the chicken can settle and redistribute... giving you juicy meat.
• While the grill is still on, remove the corn from the boiling pot of water and place on the grill to add the tasty charred flavor. Remember, the corn is pre-cooked from the boiling process, so this step will only take a few minutes.
• Remove the corn from the grill, brush with melted butter and sprinkle with salt and pepper (to taste).
• Plate the cooled chicken, corn, and a big portion of the side salad.
• Top the salad with your favorite type of salad dressing (limited sugar and starches). Enjoy!

HCG CHICKEN SALAD

Steps:

• Make the dressing is a medium bowl and mix well.
• Add the diced chicken, celery and apple. Mix well.
• Eat now or marinate overnight and eat for lunch or dinner the next day.