| Shed Belly Fat with 115+ Delicious Chicken Recipes! Click Here! | | | | | | If you’re like us, you turn to chicken because it’s cheap, easy, and fast. But did you know that it’s also a weight loss wonder food? Eating more of it can give you what one prominent University of Illinois scientist called a “metabolic advantage,” helping to keep stubborn pounds off. | | That’s why Prevention created the breakthrough plan – Slim Chicken! This delicious 28-day meal plan gives you everything you need to shed pounds with ease. You’ll get weekly shopping lists plus over 115 mouth-watering recipes. All to help you: | | |
| | | This amazing all-in-one cookbook, meal planner, and weight loss guide from Prevention will show you exactly how to prepare chicken to create delicious, satisfying meals that help you lose weight and get the results you want. |
| | | Thanks to the amazing variety of recipes, you could literally make a different healthy chicken dish every night for three months and not once hear your family complain, “This again?” | | In this essential guide, you’ll get everything you need to EAT WELL, LOSE WEIGHT, AND FEEL GREAT! |
| | | ORANGE CHICKEN AND BROCCOLI STIR-FRY | | Prep time: 5 minutes Total Time: 20 minutes Serves: 2 |
| | ¼ cup fresh orange juice | | 1 tablespoon reduced-sodium soy sauce | | 1 tablespoon orange marmalade | | 1 teaspoon cornstarch | | 2 tablespoons canola oil | | ½ pound chicken tenders, trimmed and cut into 1-inch pieces | | 1 scallion, thinly sliced, whites and greens kept separate | | 1 large clove garlic, minced | | 1½ teaspoons minced fresh ginger | | Pinch of crushed red-pepper flakes | | ¼ cup reduced-sodium chicken broth | | 1 pound broccoli crowns, chopped into florets | | ½ red bell pepper, thinly sliced | | 1½ cups cooked brown rice |
| | 1. In a small bowl, combine the juice, soy sauce, marmalade, and cornstarch. Stir until blended. Set aside. | | 2. In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, stirring frequently, until cooked through, about 5 minutes. Add the scallion whites, garlic, ginger, and red-pepper flakes and stir to combine. With a slotted spoon, remove chicken to plate. | | 3. Reduce the heat to medium. Add the broth and broccoli to the wok. Cover and cook 2 minutes. Increase the heat to high and add bell pepper. Cook, stirring frequently, until the broth evaporates and the vegetables are crisp-tender, about 2 minutes. Stir the sauce and add to the wok along with the chicken. Cook, stirring constantly, until the sauce thickens, about 2 minutes. Server over the rice and sprinkle with the scallion greens. |
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| | NUTRITION (PER SERVING): 540 calories, 36 g protien, 60 g carbohydrates, 11 g fiber, 11 g sugar, 19 g fat, 2 g saturated fat, 475 mg sodium |
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