Chicken with Creamy Lemon Basil Sauce
Chicken breast gets a light seasoning before a quick sear in the pan. Top with a creamy and light lemon and basil sauce before garnishing with lemon zest for a simple weeknight meal.
Servings 2
Calories 400kcal
Ingredients
Chicken
- 1 pound chicken breast pounded to 1/4-inch thick, see note
- salt and pepper to taste
- 1 tablespoon coconut aminos
- zest of 1 orange or a couple of drops of orange oil
- 1 teaspoon paprika optional
- 1/2 tablespoon avocado oil
Lemon Basil Sauce
- 1/4 cup cream cheese 2 ounces, or Kite Hill cream cheese for dairy-free
- 2 tablespoons chicken stock or water
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup basil fresh
- salt pepper to taste
Instructions
- Season the chicken with salt and pepper then rub with the coconut aminos and orange zest/oil. Sprinkle with paprika and set aside.
- Heat a large pan over medium-high heat and when hot, add the avocado oil. When the oil is hot, add the chicken and cook in a single layer for 2-3 minutes per side.
- While the chicken cooks, make the sauce. Combine all ingredients in a blender and process until completely smooth. Serve over chicken.
Notes
Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap or parchment paper. I often use a rolling pin or large bottle in this task.
To make this for a protein sparing modified fast (PSMF), halve the amount of cream cheese.
Nutrition made for PSMF: Calories: 351 cal, Carbs: 3g, Fiber: 1g, Fat: 14g, Protein: 49g
Nutrition
Calories: 400kcal | Carbohydrates: 4g | Protein: 50g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 579mg | Potassium: 901mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1100IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg