WuLong Tea - Premium Chinese Slimming Tea

Cooking With Tea: Weight Loss Chicken Recipe [2 Ways]

Grilled chicken breast on ratatouille bed
Course 3: 

Weight Loss Main Course Two Ways

Well, folks…
We’re on our third course in our Cooking With Slimming Tea Week.
Earlier this week you learned how to create a fat loss soup stock, fat-blasting soup, and a delicious Wu-Long-soaked pear salad.
Now we’re going to share with you two ways to make chicken anything BUT a boring ‘healthy’ meat.
If you haven’t yet downloaded our Weight Loss Cookbook, you can download it from our home page at www.wulongforlife.com
Happy cooking!

Version One

Oven-Baked Chicken Breasts… with Gluten-Free Gravy!

Serves 4
Grilled chicken breasts on a plate ,isolated
For The Chicken

  • 4 Free-Range Chicken Breasts
  • 4 Cups Steeped Wu-Long Tea
  • 1½ Tbsp. Worcestershire sauce
  •             *Try a gluten-free, low-sodium one such as Lea & Perrins
  • 1 Tsp hot sauce
  • 1 Tbsp Dried Thyme
  • Sea Salt & Pepper

 For The Gravy

  • 2 ¼ Cups Wu-Long Chicken Stock
  • 2 Tbsp. Millet or White Rice Flour
  • 3 Swigs Fresh Thyme
  • 4-5 Fresh Sage Leaves
  • Sea Salt & Pepper

For The Chicken:

  1. Use glass dish to marinate chicken breasts in the tea, Worcestershire, hot sauce & thyme overnight in refrigeration.  Add a pinch of salt and pepper to taste.
  2. 1 hour before serving, preheat oven to 375 degrees.
  3. Cook chicken until internal temperature is 165 degrees, or approximately 15 minutes.

For The Gravy:

  1. Bring only 2 cups of the Wu-Long Chicken Stock to boil over medium heat.
  2. Reduce heat to low once boiled.
  3. While Stock is being heated, stir Millet/White Rice Flour into remaining ¼ Cup Wu-Long Chicken Stock until you achieve a nice thick texture
  4. Add flour/broth mix, herbs, and salt/pepper while stirring.
  5. KEEP STIRRING constantly for a few minutes so your gravy doesn’t get lumpy.  If you don’t see gentle bubbles from heat, you may need to add a bit more heat under your pan.


Version 2

Gluten- Free Sesame Oolong Orange Baked Chicken


  • Two chicken breasts
  • Three cups of Wu-Long Tea
  • Two tablespoons of extra virgin olive oil
  • Juice of one orange
  • Zest of one orange
  • Teaspoon of gluten free worcestershire sauce
  • Salt
  • Pepper
  • 3 cups gluten-free panko crumbs (recipe available in our free cookbook!)
  • 2 eggs

1. Marinate the chicken overnight if possible in Wu-Long and worcestershire.  (If overnight marination is not possible, marinate at least two hours before cooking.)
2. Pre-heat the oven to 375 degrees.
3. Prepare an egg wash- add orange zest and orange juice into the eggs and then place the chicken breasts into the egg wash and immediately into the breading.
4. Place it on a non-stick cooking sheet.
5. Bake for 30-35 minutes or until chicken is cooked through and juices run clear.



Don’t forget your Wu-Long Tea! 

This week only I’m giving you TWO FREE BOXES when you buy 2.

(Use two for drinking away the lbs., and two for cooking fat-blasting feasts for your loved ones!)