Ingredients
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⅛ tablespoon guar gum or xanthan gum
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½ cup (4 fluid ounces/120 ml) filtered water
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butter-flavored Coconut Oil¼ cup (2 ounces/55 g
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2 tablespoons lemon juicefreshly squeezed
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2 tablespoons erythritol(optional)
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½ to 1 teaspoon liquid steviato taste
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1 teaspoon tamari
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¼ teaspoon Sea saltFine
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¼ cup (2 ounces/55 g) Coconut Oil
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1 clove garlicpeeled and crushed
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1 teaspoon gingerthinly sliced fresh
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3 green onionsSliced
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8 boneless chicken thighspreferably skin-on
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2 cups (13½ ounces/385 g) broccoli floretssmall
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1 tablespoon fresh cilantrochopped
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1 tablespoon cashewscrushed(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.