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napsgear
genezapharmateuticals
domestic-supply
puritysourcelabs
RESEARCHSARMSUGFREAKeudomestic
napsgeargenezapharmateuticals domestic-supplypuritysourcelabsRESEARCHSARMSUGFREAKeudomestic

any 0 calorie ways to add flavor to chicken??

I found tons of good stuff at the store with these suggestions :) My fav so far is a marinade i found called allegro. 0 calorie but i cant have it too often because the sodium is around 500mg/ tbs :) but i also got some 0 cal hot mustard, tons of spices, sauces etc SOOOOOO much better than plain chicken!
 
salt
black pepper
lemon pepper
thyme
rosemary
tarragon
basil
savoury
cilantro
lavender
garlic
chili flakes
olive oil
fish sauce
soy sauce
white wine
red wine
cajun spice
dijon mustard
capers
garlic butter
habanero sauce
tobasco sauce
tobaso chipotle
tobasco roaste garlic
tobasco jalapeno
tapatio
franks
white wine vinegar
red wine vinegar
balsamic vinegar (some contain hidden sugar)
rice wine vinegar
madras curry powder
thai red curry paste
thai green curry paste
thai yellow curry paste
thai massaman curry paste
lemongrass
sesame oil
dill
italian dressing
thai dressing
wasabi dressing
szcheaun dressing
shiitake mushrooms
portobello mushrooms
porcini mushrooms
red salsa
green salsa
ginger
pickled ginger
whiskey
bourbon
cognac
brandy
scotch
apple smoking chips
alder smoking chips
mesquite smoking chips
hickory smoking chips
homemade no sugar bbq sauce
tandori marinade



or any combo of ingredients mentioned

there are more but do i need to go on
just go to the store pick up whatever catches your eye and experiment
that is how professional chefs do it
 
you can get things in the UK called Swartz shots. There little powder things you coat the chicken in to add flavour ie cajan chicken, bbq etc. I dont know if there 0 calories though so it might not be much help to you.
 
you can get things in the UK called Swartz shots. There little powder things you coat the chicken in to add flavour ie cajan chicken, bbq etc. I dont know if there 0 calories though so it might not be much help to you.
 
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