Paleo Lemon Pepper Chicken (Nut-Free Recipe)

Lemon pepper chicken is a classic. Unfortunately, a lot of traditional recipes call for ingredients that aren’t gut-health friendly, such as white flour, butter and, in some cases, heavy creams. Some of the recipes can also be a bit involved, which is off-putting if you’re looking for a quick and easy meal idea. Well, my friends, this paleo lemon pepper chicken recipe has got you covered – the ingredients are clean and light, the flavor is incredible, and it’s a healthy weeknight-friendly recipe.

why it’s good for you

Cassava flour – cassava is a grain-free root vegetable. It’s Paleo and Whole30 friendly, so perfect for anyone who is trying out an elimination diet. It’s also naturally free from gluten, which is great for anyone who is looking for a gluten-sensitive or celiac-friendly dinner recipe. All this to say, cassava flour, unlike traditional wheat flour, is not irritating to the gut.

 Lemon juice – not only is lemon juice a delicious addition to any chicken dish, but it’s loaded with Vitamin C and immune-boosting nutrients.

 Garlic – like lemon juice, garlic is not just a delicious addition to meals, but it’s also great for the immune system.

preparation tips

  • Thinly sliced breasts work best for skillet recipes because they’re quick to cook without burning the outside. I like to save myself time by buying thin-sliced chicken breasts.

  • If you don’t have cassava flour, you can also sub brown rice flour (not paleo) or almond flour (not nut-free)

recipe

ingredients:

  • 2lbs boneless skinless chicken breasts (preferably thin sliced)

  • 1/3 cup cassava flour

  • 1/4 cup lemon pepper seasoning

  • 2 tsp sea salt

  • 3 cloves of garlic, thinly sliced

  • 1 .5 cups chicken bone broth

  • 1 full lemon’s juice

  • Olive oil

  • Dried or fresh parsley

how-to:

  • Coat a frying pan with olive oil about ¼ of an inch deep. Depending on the size of your pan, you’ll need about ¼ cup or so. Turn the heat to medium-low and allow the pan to heat slowly.

  • In a shallow dish, combine the cassava flour, lemon pepper seasoning, and salt. One by one, coat the breasts in the flour mixture and set aside.

  • When the pan is hot, begin placing your chicken slices into the oil slowly. You will likely have to do this in 2-3 batches. Do not let the chicken breasts overlap.

  •  Cook the chicken for about 3-4 minutes, until the underside is lightly browned and the edges along the top are turning white. Then flip and cook another 3-4 minutes, or until chicken is thoroughly cooked through and both sides are golden brown. Set your cooked breasts aside and repeat until all your chicken is cooked.

  • In the same pan with all the drippings from the chicken, add your garlic and stir to prevent burning. You’ll only have to cook this for about 30 seconds or so, then add your chicken broth and lemon juice to the mixture and bring to a boil.

  • When the sauce is boiling, reduce to low heat and add the chicken back into the pan. Allow the chicken to simmer in the sauce about 5 minutes, or until the sauce has thickened.

  • Optional: garnish with fresh or dried parsley.

 Leftovers

This meal reheats quite nicely. Store leftovers in the fridge using an airtight container for up to 2-3 days. You can reheat slowly on the stove or microwave for a quicker meal.

Nicole ReneeComment