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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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 400 degrees
  2. Sprinkle chicken thighs with paprika, sea salt and black pepper. Place in an oven proof skillet with 2 tbsp butter.
  3. Sear both sides of the chicken over medium heat, about 2-3 minutes per side, and then remove chicken to a plate.
  4. 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.
  5. Bring to a boil, reduce heat and simmer until liquid is reduced and thickened, about 3-5 minutes.
  6. Return chicken to skillet and place in preheated oven for 25 minutes. Meanwhile prepare sautéed vegetables.
  7. Place all sliced vegetables in a skillet with avocado oil and stir-fry until tender. Serve with lemon chicken.