Low Carb Easy Lemon Chicken
Servings 2 Servings
Cut you thighs into bite sized chunks and set aside.
Add coconut flour 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.
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.
Serve warm with cauliflower rice and enjoy!
Calories: 345kcal | Carbohydrates: 8.5g | Protein: 27.5g | Fat: 25.5g | Fiber: 5g