CREAMY LEMON PEPPER CHICKEN (DAIRY-FREE)✨ tender chicken breasts

CREAMY LEMON PEPPER CHICKEN (DAIRY-FREE)✨ tender chicken breasts in a creamy, and craveable lemon pepper sauce that you can whip together on a busy weeknight! I love to serve this saucy chicken over warm rice with a side of arugula, which compliments the subtly peppery sauce. I can’t wait to see you make this one! Ingredients: 1.5 -2 lbs chicken breasts salt and pepper to season 3 tbsp avocado oil, divided 1 large shallot, minced 4 cloves garlic, minced 1 tsp ground pepper 1 cup chicken bone broth (or chicken broth) + 2 tbsp 13.5 oz can coconut milk (can use full fat or light) 1 lemon, juice and zest (plus another lemon for garnish) 1 tbsp arrowroot starch (or cornstarch) For serving: prepared rice, arugula, thin lemon slices, chopped fresh parsley Directions: Season your chicken breasts on both sides with salt and pepper Heat 2 tbsp of avocado oil in a large skillet over medium high heat Add your chicken to the skillet and sear on both sides for 4-5 minutes until nice and golden Remove the chicken from the skillet, lower the heat to medium, and add another tbsp of avocado oil Add the shallot and saute for 2-3 minutes until softened Add the garlic and pepper and cook for 1-2 minutes until fragrant (this allows the pepper to “bloom”) Add your chicken bone broth and deglaze the pan, scraping up any bits that have stuck to the bottom Add the coconut milk, lemon juice, and lemon zest and stir to combine Return the chicken to the skillet, bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes Uncover and push your chicken breasts to the side Make a slurry with your arrowroot starch by combining the starch with 2 tbsp of chicken bone broth (or water), stirring so there are no lumps Whisk the slurry into the sauce, stir everything together, basting the chicken with the sauce Remove from heat and serve with lemon slices, more fresh cracked pepper, and chopped fresh parsley Enjoy! Follow for more simple, healthy recipes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season your chicken breasts on both sides with salt and pepper

Step 2

Heat 2 tbsp of avocado oil in a large skillet over medium high heat

Step 3

Add your chicken to the skillet and sear on both sides for 4-5 minutes until nice and golden

Step 4

Remove the chicken from the skillet, lower the heat to medium, and add another tbsp of avocado oil

Step 5

Add the shallot and saute for 2-3 minutes until softened

Step 6

Add the garlic and pepper and cook for 1-2 minutes until fragrant (this allows the pepper to “bloom”)

Step 7

Add your chicken bone broth and deglaze the pan, scraping up any bits that have stuck to the bottom

Step 8

Add the coconut milk, lemon juice, and lemon zest and stir to combine

Step 9

Return the chicken to the skillet, bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes

Step 10

Uncover and push your chicken breasts to the side

Step 11

Whisk the slurry into the sauce, stir everything together, basting the chicken with the sauce

Step 12

Remove from heat and serve with lemon slices, more fresh cracked pepper, and chopped fresh parsley

Step 13

Enjoy!

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