Creamy Lemon Chicken Skillet
Easy one skillet meal that is Whole30 and Paleo complaint.
Servings: 6 people
Ingredients
- 6 chicken breast
- 1 1/2 cup chicken broth
- 2 cups of fresh green beans
- 1 tbsp of tapioca OR arrowroot flour for thickening
- 1 1/2 Lemons juiced
- Lemon zest
- salt and pepper to taste
- 1-2 clove of garlic minced
- 1 tsp garlic and herb seasoning from @primalpalate Sub 1/2 tsp oregano and 1/2 tsp garlic powder if you don't have Primal Palate's seasoning
- 1 tsp of ghee
- 1/2 cup coconut milk
- Chopped fresh parsley garnish
Instructions
- Heat your ghee in the skillet over medium heat. Add your chicken breast and minced garlic once the pan is hot.
- Cook chicken evenly on each side. Cook 5-6 minutes on each side or until juice runs clear.
- Remove your chicken from the pan, leaving the minced garlic. Add your chicken broth, lemon juice, coconut milk and salt and pepper.
- Mix together 1 tbsp. of arrowroot OR tapioca flour with 2 tbsp. of water. Add this mixture to sauce and whisk around with a fork until thick.
- Add your chicken and green beans back to sauce and let simmer for 4-5 minutes and serve with lemon zest and fresh parsley on top.
Notes
Click here for the tapioca flour that I use.