Ingredients

	⅛ tablespoon guar gum or xanthan gum
	½ cup (4 fluid ounces/120 ml) filtered water
	butter-flavored Coconut Oil ¼ cup (2 ounces/55 g
	2 tablespoons lemon juice freshly squeezed
	2 tablespoons erythritol (optional)
	½ to 1 teaspoon liquid stevia to taste
	1 teaspoon tamari
	¼ teaspoon Sea salt Fine
	¼ cup (2 ounces/55 g) Coconut Oil
	1 clove garlic peeled and crushed
	1 teaspoon ginger thinly sliced fresh
	3 green onions Sliced
	8 boneless chicken thighs preferably skin-on
	2 cups (13½ ounces/385 g) broccoli florets small
	1 tablespoon fresh cilantro chopped
	1 tablespoon cashews crushed(optional)

Nutritional information

49.8g

Fat

38.8g

Protein

5.7g

Carbs

1.5g

Fiber

631

Calories

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Lemon Chicken

Name: Lemon Chicken
Cuisine: Canadian
Ingredients: guar gum or xanthan gum: ⅛ tablespoon; filtered water: ½ cup (4 fluid ounces/120 ml); Coconut Oil: butter-flavored; lemon juice: 2 tablespoons; erythritol: 2 tablespoons; liquid stevia: ½ to 1 teaspoon; tamari: 1 teaspoon; Sea salt: ¼ teaspoon; Coconut Oil: ¼ cup (2 ounces/55 g); garlic: 1 clove; ginger: 1 teaspoon; green onions: 3; boneless chicken thighs: 8; broccoli florets: 2 cups (13½ ounces/385 g); fresh cilantro: 1 tablespoon; cashews: 1 tablespoon

Day 2- Dinner

Features:

Cuisine:

Medium

Ingredients

⅛ tablespoon guar gum or xanthan gum
½ cup (4 fluid ounces/120 ml) filtered water
butter-flavored Coconut Oil
¼ cup (2 ounces/55 g
2 tablespoons lemon juice
freshly squeezed
2 tablespoons erythritol
(optional)
½ to 1 teaspoon liquid stevia
to taste
1 teaspoon tamari
¼ teaspoon Sea salt
Fine
¼ cup (2 ounces/55 g) Coconut Oil
1 clove garlic
peeled and crushed
1 teaspoon ginger
thinly sliced fresh
3 green onions
Sliced
8 boneless chicken thighs
preferably skin-on
2 cups (13½ ounces/385 g) broccoli florets
small
1 tablespoon fresh cilantro
chopped
1 tablespoon cashews
crushed(optional)

Directions

Yield: 4 servings

I love anything with a tangy lemon flavor and enjoy it even more now that I’m keto. The lemon pairs so well with broccoli, cilantro, and cashews.

Ingredients:

LEMON SAUCE:

⅛ tablespoon guar gum or xanthan gum

½ cup (4 fluid ounces/120 ml) filtered water

¼ cup (2 ounces/55 g) butter-flavored coconut oil

2 tablespoons freshly squeezed lemon juice

2 tablespoons erythritol (optional)

½ to 1 teaspoon liquid stevia, to taste

1 teaspoon tamari

¼ teaspoon fine sea salt

¼ cup (2 ounces/55 g) coconut oil

1 clove garlic, peeled and crushed

1 teaspoon thinly sliced fresh ginger

3 green onions, sliced

8 boneless chicken thighs, preferably skin-on

2 cups (13½ ounces/385 g) small broccoli florets

1 tablespoon chopped fresh cilantro

1 tablespoon crushed cashews (optional)

Directions:

Start the sauce: In a small bowl, combine the guar gum and water; let rest for 10 to 15 minutes, until thickened.
Meanwhile, prepare the chicken: Heat the coconut oil in a large skillet over medium heat. Add the garlic, ginger, and onions; fry for 2 to 3 minutes, until fragrant.
Add the chicken to the skillet and increase the heat to medium-high. Fry for 5 to 6 minutes per side until nice and golden brown on both sides and cooked through in the center.
Complete the sauce: In a saucepan over low heat, melt the butter-flavored coconut oil. Add the lemon juice, erythritol (if using), stevia, tamari, and salt. Stir in the guar gum mixture. Increase the heat to high and bring the sauce to a boil, then reduce the heat to low and simmer the sauce until it thickens, 10 to 15 minutes.
Bring a saucepan of water to a boil. Add the broccoli florets and turn off the heat, leaving the pan on the burner. Let the broccoli sit in the hot water for 2 to 3 minutes, until very lightly cooked and still dark green. Drain.
Add the lemon sauce to the chicken in the skillet and mix until the chicken pieces are well coated.
Sprinkle the cilantro and cashews, if using, over the chicken and serve with the broccoli

tip

For a nice Asian twist, place each serving of chicken and broccoli over ½ cup (2 ounces/55 g) of cauliflower rice or ½ cup (4 ounces/115 g) shirataki noodles or shirataki rice.