Get the Recipe: Whole30 Lemon Chicken
This Whole30 Lemon Chicken recipe is super easy and filled with tart and savory flavors. Since everything is made in one skillet, it's great for any night of the week!
Ingredients
- 3 pounds chicken thighs
- 2 tbsp olive oil, or ghee
- 1 tsp ground pepper
- 1/2 tsp sea salt
- 2 cups chicken broth
- 1 tsp minced garlic
- 2 tbsp lemon juice, about 1 large lemon
- 1/4 cup coconut cream
- 1 large lemon, sliced
Instructions
- First, add olive oil to a skillet over medium heat. Then, pat chicken dry with paper towels. Season with sea salt and pepper.
- Place chicken in the skillet and cook for 4 to 5 minutes on each side. Next, add minced garlic and sliced lemons to the skillet.
- In a small bowl, combine chicken broth, lemon juice and coconut cream. Then, pour this mixture into the skillet and bring to a boil.
- After that, boil for 3 minutes then reduce to a simmer. Simmer for 15 to 20 minutes, or until chicken is cooked through (at least 165 degrees Fahrenheit).
- Finally, serve with cauliflower rice if desired.
Notes
- Serve over cauliflower rice and garnish with parsley if desired.
- Chicken is done cooking when it has reached 165 degrees Fahrenheit internally.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add leftovers to a skillet over low heat until warmed through.
Calories: 578kcal, Carbohydrates: 2g, Protein: 38g, Fat: 46g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 222mg, Sodium: 656mg, Potassium: 572mg, Fiber: 1g, Sugar: 1g, Vitamin A: 181IU, Vitamin C: 8mg, Calcium: 27mg, Iron: 2mg