Spicy Lemon Chicken

5 from 1 vote

This chicken dish is flavor packed and comes together fast for a weeknight meal. Feel free to vary the herbs for a different flavor profile. Basil, thyme, or rosemary are all excellent here. If you want to add another layer of complexity, adding a quarter cup of white wine to the garlic chili mixture and reducing it completely before adding the stock will add a lot of flavor. Serve with a fresh salad.

Course Main Course

Cuisine American

Keyword american, Chicken, dairy-free, dinner, easy, egg-free, fast, lemon, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 303kcal

Author Jenny Ross

Ingredients

1 pound chicken thighs boneless, skinless
1 teaspoon avocado oil
2 small red chillies omit for nightshade-free
1 teaspoon Korean chili flakes optional, omit for nightshade-free
2 garlic cloves minced
1/2 tablespoon monk fruit powdered, or a couple drops stevia glycerite, or 1 tablespoon coconut aminos
1/4 cup chicken stock
1/4 teaspoon gelatin
 zest of 1 lemon
1-2 tablespoons lemon juice 1 lemon
2 tablespoons parsley
minced 
salt and pepper, to taste

Get Recipe Ingredients

Instructions

Season the chicken with salt and pepper. Heat 1 teaspoon avocado oil in a large non-stick pan. Add the chicken and cook until browned, about 5-7 minutes. Flip and cook the second side until browned and the chicken is cooked through, another 5 minutes. Remove the chicken to a plate and do not clean the pan.
Add the chilies, chili flakes, and garlic to the pan and cook until fragrant, about 1 minute more. Add the stock, sweetener, and gelatin and cook until little to no liquid remains, about 3-5 minutes more. Off heat, stir in zest, lemon juice, and parsley. Season to taste with salt and pepper and return the chicken to the pan, tossing to coat. Serve immediately.

Notes

To make this with bone-in, skin-on thighs, preheat the oven to 425ºF and line a rimmed baking sheet with foil. Add a bit of avocado oil and coat the foil thinly. Set aside. Season the chicken with salt and pepper. Place onto the baking sheet and bake for 40 minutes at 425ºF. Just make sure to deglaze the baking pan by adding the stock to it and scraping up any browned bit to get all the flavor before transfer it to a pan with the chili garlic mix.

To make this with chicken breast, pound the chicken to 1/2-inch thickness. 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 4-5 minutes per side, or until just cooked through.

Protein:Energy Ratio: 3.46

Nutrition made with chicken breast: Calories: 292 cal, Carbs: 2g, Fiber: 1g, Fat: 8g, Protein: 49g, Protein:Energy Ratio: 5.44

Nutrition made with skin on thighs: Calories: 530 cal, Carbs: 2g, Fiber: 1g, Fat: 40g, Protein: 38g, Protein:Energy Ratio: 0.93

Nutrition