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Lemon Chicken

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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

Day 2- Dinner

Features:
  • Spicy
  • Vegan
Cuisine:
    • Medium

    Ingredients

    Directions

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    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.

     

    Pooja

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