20 Delicious HCG Diet Recipes for Weight Loss

Embarking on the HCG diet doesn’t mean saying goodbye to flavor or fun in the kitchen! Whether you’re craving something cozy, quick, or packed with seasonal goodness, we’ve got you covered. Dive into our roundup of 20 Delicious HCG Diet Recipes for Weight Loss that promise to keep your meals exciting and your journey towards your goals on track. Let’s get cooking!

Grilled Lemon Pepper Chicken

Grilled Lemon Pepper Chicken is a zesty, flavorful dish that’s perfect for a summer BBQ or a quick weeknight dinner. The lemon pepper seasoning gives it a bright, tangy kick that’s irresistible.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 lemon, sliced

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon lemon pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder.
3. Brush the chicken breasts with the olive oil mixture, ensuring they’re evenly coated.
4. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. During the last 2 minutes of grilling, add the lemon slices to the grill, cooking until they’re slightly charred.
6. Serve the grilled chicken with the charred lemon slices on top for an extra burst of flavor.

The charred lemon slices not only add a beautiful presentation but also infuse the chicken with a smoky, citrusy aroma that elevates the dish.

Tip: For an even more intense lemon flavor, marinate the chicken in the olive oil mixture for 30 minutes before grilling.

Spinach and Mushroom Stuffed Chicken

This Spinach and Mushroom Stuffed Chicken is a showstopper that’s surprisingly simple to make, blending earthy flavors with juicy chicken for a meal that feels gourmet.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup chopped mushrooms
• 2 cups fresh spinach
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a skillet over medium heat, sauté mushrooms in olive oil for 5 minutes until soft. Add spinach and cook for another 2 minutes until wilted. Remove from heat.
3. In a bowl, mix the sautéed vegetables with cream cheese, Parmesan, garlic powder, salt, pepper, and paprika until well combined.
4. Cut a pocket into each chicken breast and stuff with the spinach and mushroom mixture. Secure with toothpicks if necessary.
5. Place the stuffed chicken in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

The creamy filling oozes out with every bite, making this dish a delightful surprise for your taste buds. Perfect for when you want to impress without the stress.

Tip: For an extra golden top, broil the chicken for the last 2-3 minutes of baking.

Beef and Cabbage Stir Fry

Whip up this hearty Beef and Cabbage Stir Fry for a quick weeknight dinner that’s packed with flavor and crunch.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 4 cups green cabbage, shredded
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the garlic and cook for 30 seconds until fragrant.
3. Add the cabbage to the skillet and stir-fry for 3-4 minutes until it starts to soften.
4. Return the beef to the skillet. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
5. Garnish with green onions before serving.

The magic of this dish lies in the crisp-tender cabbage that soaks up the savory sauce, creating a perfect balance with the juicy beef slices.

Tip: For an extra kick, add a teaspoon of chili paste with the sauces.

Baked Cod with Asparagus

This Baked Cod with Asparagus is a light, flavorful dish that comes together in under 30 minutes, perfect for a quick weeknight dinner that feels special.

Ingredients

• 4 cod fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the cod fillets and asparagus on the prepared baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle evenly with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place lemon slices on top of the cod fillets.
4. Bake for 15-20 minutes, until the cod flakes easily with a fork and the asparagus is tender.
5. Sprinkle with 2 tbsp fresh parsley before serving.

The combination of smoky paprika and bright lemon brings out the best in the mild cod, while the asparagus adds a crisp contrast.

Tip: For an extra burst of flavor, zest the lemon before slicing and sprinkle the zest over the dish after baking.

Turkey and Spinach Meatballs

These Turkey and Spinach Meatballs are a lean, flavorful twist on the classic, packed with greens and perfect for a weeknight dinner.

Ingredients

• 1 lb ground turkey
• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, spinach, breadcrumbs, Parmesan cheese, egg, garlic, salt, black pepper, and oregano. Mix until just combined—don’t overwork the meat.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, until golden and cooked through.

The spinach not only adds a pop of color but keeps the meatballs incredibly moist. Serve them over pasta or as a protein-packed appetizer.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the mixture before baking.

Shrimp and Cucumber Salad

This Shrimp and Cucumber Salad is a refreshing, light dish that’s perfect for those warm summer days when you crave something cool yet satisfying.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar

Instructions

1. Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque. Drain and let cool.
2. In a large bowl, combine the cucumbers, red onion, and dill.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and sugar until well blended.
4. Add the cooled shrimp to the cucumber mixture, then drizzle with the dressing. Toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crisp cucumbers and tender shrimp, paired with the bright dill and lemon dressing, create a harmony of textures and flavors that’s irresistibly fresh.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Chicken and Apple Salad

This Chicken and Apple Salad is a refreshing twist on the classic, combining juicy chicken with crisp apples for a dish that’s as delightful to eat as it is easy to make.

Ingredients

• 2 cups cooked chicken, shredded
• 1 large apple, diced
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts
• 2 tbsp chopped fresh parsley

Instructions

1. In a large bowl, combine the shredded chicken and diced apple.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken and apple mixture, tossing gently to coat evenly.
4. Stir in the chopped walnuts and fresh parsley until everything is well combined.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crunch of walnuts and the freshness of parsley elevate this salad beyond the ordinary, making it a standout dish for any lunch or light dinner.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Beef Tomato Soup

There’s nothing quite like a bowl of hearty Beef Tomato Soup to warm you up from the inside out. This recipe combines the richness of beef with the tangy sweetness of tomatoes for a comforting meal that’s sure to please.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
3. Pour in the beef broth and crushed tomatoes. Stir to combine.
4. Add the salt, black pepper, sugar, dried basil, and dried oregano. Stir well.
5. Bring the soup to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
6. Taste and adjust seasoning if necessary before serving.

The secret to this soup’s depth of flavor lies in the simmering process, which melds the beef and tomato flavors beautifully. Serve with a slice of crusty bread for dipping.

Tip: For an extra layer of flavor, try browning the ground beef in batches to ensure a good sear on each piece.

Grilled Tilapia with Steamed Broccoli

Grilled Tilapia with Steamed Broccoli is a light, flavorful dish that’s perfect for a quick weeknight dinner, bringing a touch of elegance to your table with minimal effort.

Ingredients

• 4 tilapia fillets (about 6 oz each)
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, mix 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Brush this mixture evenly over the tilapia fillets.
3. Place the tilapia on the grill and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
4. While the tilapia is grilling, steam 2 cups broccoli florets for 5 minutes, or until tender but still crisp.
5. Serve the grilled tilapia with steamed broccoli and garnish with lemon slices.

The smoky paprika and garlic crust on the tilapia pairs beautifully with the bright, fresh broccoli, making every bite a delightful contrast of flavors and textures.

Tip: For an extra burst of flavor, squeeze the grilled lemon slices over the fish before serving.

Spicy Shrimp Lettuce Wraps

These Spicy Shrimp Lettuce Wraps are a quick, flavorful meal that brings a little heat and a lot of crunch to your table. Perfect for a light lunch or a fun dinner, they’re sure to become a favorite.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sriracha sauce
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 8 large lettuce leaves (like butter or romaine)
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sriracha sauce, 1 clove minced garlic, and 1 tsp grated ginger. Add the shrimp and toss to coat. Let marinate for 10 minutes.
2. Heat a large skillet over medium-high heat. Add the shrimp and marinade, cooking for 2-3 minutes per side until the shrimp are pink and opaque.
3. Remove from heat and drizzle with 1 tbsp lime juice and sprinkle with 1/4 tsp salt.
4. To serve, divide the shrimp among 8 large lettuce leaves. Top with 1/2 cup shredded carrots and 1/4 cup chopped green onions.

The combination of spicy shrimp with crisp lettuce and fresh veggies creates a delightful contrast in every bite. The marinade’s sweetness balances the heat, making these wraps irresistibly flavorful.

Tip: For an extra crunch, sprinkle some chopped peanuts or cashews on top before serving.

Chicken Cabbage Soup

Warm up with this comforting Chicken Cabbage Soup, a hearty and healthy dish that’s perfect for chilly evenings.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 small head cabbage, chopped
• 2 carrots, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 5 minutes.
2. Add onion and garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Pour in chicken broth, then add cabbage, carrots, salt, black pepper, and thyme. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low. Simmer for 20 minutes, or until the vegetables are tender.

The magic of this soup lies in the simplicity of its ingredients, coming together to create a deeply flavorful broth that’s both nourishing and satisfying.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

Baked Chicken with Rosemary

Nothing beats the comforting aroma of rosemary-infused chicken baking in the oven—simple, elegant, and utterly delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced into rounds

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp fresh rosemary, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Rub the mixture evenly over the chicken thighs, ensuring they’re well coated.
4. Arrange the lemon slices at the bottom of the baking dish and place the chicken thighs on top, skin side up.
5. Bake for 35-40 minutes, or until the chicken skin is crispy and golden, and the internal temperature reaches 165°F.

The magic of this dish lies in the crispy skin and the way the lemon infuses the chicken with a bright, tangy flavor as it bakes.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Beef and Green Bean Stir Fry

Whip up this Beef and Green Bean Stir Fry for a quick, flavorful weeknight dinner that’s sure to impress with its vibrant colors and savory sauce.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 cups green beans, trimmed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
2. In the same pan, add the remaining 1 tbsp vegetable oil. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the green beans to the pan and stir-fry for 2 minutes. Pour in 1/2 cup water, cover, and let steam for 3 minutes until the beans are tender-crisp.
4. Return the beef to the pan. Add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together and cook for another 2 minutes until well combined and heated through.

The secret to this dish’s depth of flavor lies in the quick sear of the beef followed by the gentle steaming of the green beans, ensuring every bite is packed with texture and taste.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the garlic.

Grilled Salmon with Spinach

Grilled Salmon with Spinach is a dish that brings together the richness of salmon with the freshness of spinach, creating a meal that’s both nutritious and bursting with flavor.

Ingredients

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 cups fresh spinach
• 1 tablespoon lemon juice

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Brush the salmon fillets with 1 tablespoon of olive oil and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
3. Place the salmon on the grill, skin side down, and cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork.
4. While the salmon is grilling, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook until just wilted, about 2-3 minutes. Drizzle with 1 tablespoon lemon juice and toss to combine.
5. Serve the grilled salmon on a bed of the sautéed spinach.

The combination of the smoky grilled salmon with the bright, lemony spinach creates a dish that’s perfectly balanced and sure to impress.

Tip: For an extra flavor boost, try adding a sprinkle of freshly grated Parmesan cheese over the spinach before serving.

Turkey Lettuce Wraps

These Turkey Lettuce Wraps are a light, flavorful option for a quick lunch or dinner, packed with lean protein and fresh veggies.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large lettuce leaves (like butter or romaine)
• 1/4 cup hoisin sauce
• 2 tbsp chopped peanuts
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add diced onion, bell pepper, and minced garlic to the skillet. Cook for another 3 minutes, until vegetables start to soften.
3. Stir in soy sauce, ground ginger, salt, and black pepper. Cook for 1 minute, then remove from heat.
4. Spoon the turkey mixture onto lettuce leaves. Drizzle with hoisin sauce and sprinkle with chopped peanuts and sliced green onions.

The crunch of fresh lettuce paired with the savory turkey and sweet hoisin creates a perfect balance of textures and flavors in every bite.

Tip: For an extra crunch, add some shredded carrots or cucumber slices to your wraps.

Chicken and Asparagus Stir Fry

This Chicken and Asparagus Stir Fry is a quick, flavorful weeknight dinner that brings a fresh crunch and savory sauce to your table in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the asparagus and cook for 3-4 minutes until bright green and slightly tender.
3. Add the minced garlic to the skillet with the asparagus and cook for 1 minute until fragrant.
4. Return the chicken to the skillet. Add the soy sauce, honey, red pepper flakes, and a pinch of salt and pepper. Stir everything together and cook for another 2 minutes until the sauce coats the chicken and asparagus evenly.

The honey and soy sauce create a glossy, sticky glaze that clings to every piece, making each bite a perfect balance of sweet and spicy.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Beef and Mushroom Soup

Warm up your evening with this hearty Beef and Mushroom Soup, a comforting blend of tender beef and earthy mushrooms in a rich, savory broth.

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onion and garlic, cooking until softened, about 3 minutes. Add mushrooms and cook until they release their juices, about 5 minutes.
3. Return the beef to the pot. Add beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until beef is tender.
4. In a small bowl, whisk together flour and water until smooth. Stir into the soup and cook for an additional 10 minutes, or until slightly thickened.
5. Stir in fresh parsley before serving.

This soup’s depth of flavor comes from browning the beef and mushrooms first, creating a fond that enriches the entire dish.

Tip: For an even richer flavor, try using a mix of wild mushrooms alongside the cremini.

Grilled Shrimp with Zucchini

Grilled shrimp with zucchini is a light, flavorful dish that’s perfect for those warm summer evenings when you want something quick yet impressive.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the shrimp and zucchini with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika until evenly coated.
3. Grill the zucchini rounds for 3-4 minutes per side until they have nice grill marks and are tender.
4. Add the shrimp to the grill and cook for 2-3 minutes per side until they’re pink and opaque.
5. Transfer everything to a serving platter, drizzle with 1 tbsp lemon juice, and sprinkle with 2 tbsp chopped fresh parsley.

The smoky char from the grill pairs beautifully with the fresh zest of lemon, making this dish a standout at any barbecue. Tip: Soak wooden skewers in water for 30 minutes before threading shrimp and zucchini for easy flipping on the grill.

Chicken and Kale Salad

This Chicken and Kale Salad is a vibrant, nutrient-packed meal that’s as satisfying as it is simple to whip up, perfect for a quick lunch or a light dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side, or until fully cooked through. Let rest for 5 minutes, then slice.
2. In a large bowl, combine the kale, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss well to coat. Add the sliced chicken and feta cheese, gently tossing to combine.

The magic of this salad lies in the contrast between the hearty kale and the bright, lemony dressing, with the grilled chicken adding a smoky depth that ties it all together.

Tip: Massaging the kale with a bit of the dressing before adding the other ingredients can help soften its texture.

Baked Fish with Steamed Vegetables

This Baked Fish with Steamed Vegetables recipe is a light, nutritious meal that brings the ocean’s freshness right to your dinner table, paired with crisp, colorful veggies.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 2 cups mixed vegetables (broccoli, carrots, and zucchini), chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp olive oil.
2. Place the fish fillets in the prepared dish. Drizzle with the remaining 1 tbsp olive oil and season with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange the lemon slices on top of the fish and bake for 20 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, steam the mixed vegetables for 5-7 minutes until tender but still vibrant.
5. Serve the baked fish alongside the steamed vegetables, garnished with 2 tbsp fresh parsley.

The combination of smoky paprika and fresh lemon elevates the fish, while the steamed vegetables add a satisfying crunch, making this dish a balanced and flavorful weeknight dinner.

Tip: For an extra burst of flavor, squeeze additional lemon juice over the dish before serving.

Conclusion

We hope this roundup of 20 Delicious HCG Diet Recipes inspires your weight loss journey with flavor-packed meals! Each recipe is designed to keep you on track without sacrificing taste. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking, and here’s to your health and happiness!