Low Carb Lemon Chicken Recipe

Low Carb Lemon Chicken.

A classic fav made low carb for all of us to enjoy. 

Ingredients:

• 8 oz Boneless/Skinless Chicken Thighs/Breast
• 6 tbsp Coconut flour
• 4 tbsp coconut oil
• ½ tbsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika

How to prep and cook:

CHICKEN:

• Cut your thighs/breast into bite sized chunks and set aside.
• Add coconut flour(mix in garlic powder, onion powder, paprika, salt and pepper) to a bowl and in small batches add the chopped chicken pieces into the flour fully coating them.
• Add coconut oil to medium-high heat pan. Once it is hot add the chicken pieces in batches until all are fully cooked through.

SAUCE:

• 1 tsp lemon zest
• 1 lemon juice of lemon
• 2 tbsp swerve confectioner
• 1/2 cup chicken broth
• 1/4 tsp xanthan Gum
• Add lemon zest to a pan and turn it onto high heat.
• Add broth and swerve to a high heat sauce pan and combine until swerve is fully dissolved (erythritol may not full dissolve).
• Add the lemon juice and xanthan gum and bring to a boil.
• Reduce to a simmer and allow to reduce until desired thickness.
• Once thickened to liking, add chicken into sauce and coat.
• Garnish with sesame seeds, leeks and lemon slices.

Best served with cauliflower rice! Enjoy!

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