This is a quick weeknight supper that can be made in 30 minutes. It’s delicious, super healthy, and quick to prepare. This is a triple threat dinner!
I love the health benefits of chicken. It is high in protein and beneficial B vitamins. Also, when choosing pasture-raised chicken, you are getting higher levels of omega 3 and vitamin E which is important to reduce your risk of high blood pressure and cancer.
If you want to add more carbohydrate to this meal, for those high-performance athletes, serve this dish alongside brown or wild rice, or quinoa.
Lemon Chicken with Sautéed Vegetables
This chicken dish looks fancy and tastes great, and it is so easy to prepare. Your whole family will love it, including the cook who is not spending hours in the kitchen!
Ingredients
- 8 Chicken thighs Boneless and skinkess
- 1 Tbsp Paprika
- Sea salt and black pepper To taste
- 3 Tbsp Butter or ghee
- 3 Garlic cloves
- 1 Cup Chicken broth
- 1/2 Cup Unsweetened almond milk
- 1 Tbsp Arrowroot powder
- 1/4 Cup Nutritional yeast
- 1 Lemon Juiced
- 1 Tsp Dried basil
For the sautéed vegetables
- 1 Green pepper Sliced
- 1 Onion Sliced
- 1 Cup Each green and red cabbage
- 1 Tbsp Avocado oil
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 400 degrees
- Sprinkle chicken thighs with paprika, sea salt and black pepper. Place in an oven proof skillet with 2 tbsp butter.
- Sear both sides of the chicken over medium heat, about 2-3 minutes per side, and then remove chicken to a plate.
- Add remaining 1 tbsp butter to pan with garlic and cook for 1 minute. Stir arrowroot powder into almond milk. Then stir in chicken broth, almond milk mixture, nutritional yeast, lemon juice and basil.
- Bring to a boil, reduce heat and simmer until liquid is reduced and thickened, about 3-5 minutes.
- Return chicken to skillet and place in preheated oven for 25 minutes. Meanwhile prepare sautéed vegetables.
- Place all sliced vegetables in a skillet with avocado oil and stir-fry until tender. Serve with lemon chicken.
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