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MACROS: 214cals, 10.4g fat, 3g net carbs, 24.7g protein

Creamy Lemon Garlic Chicken

My Life in Moderation

​​​Copyright © 2017 My Life in Moderation- All rights reserved.

Organic Ingredients


3 chicken breasts, filleted in half length-wise (into 6 pieces)

6 lemons, sliced

6 garlic cloves, minced

6 tbsp lemon juice

2 tbsp lemon zest

2 tbsp Buttery Coconut Oil, or regular

1 cup chicken bone stock or broth

1/4 cup 0% plain Greek yogurt

2 tbsp cream cheese

1 lg shallot, minced

1/2 cup unsweetened plain cashew milk

Real Salt & black pepper

Pinch of crushed chili flakes

2-3 tbsp fresh parsley, minced


Directions


In a large Ziploc bag, place half of the minced garlic, 2 lemons worth of slices, half the lemon juice, the filleted chicken breasts, and let marinade for at least 1 hour. In a large saucepan, melt the coconut oil and get it nice and hot. Add the chicken breasts and cover, cooking for 4 minutes on each side. Remove the chicken from the pan and set aside. Pour in the chicken stock, lemon juice, zest, shallots, and remaining garlic and bring to a slow boil. Whisk in the Greek yogurt, cream cheese, and cashew milk. Season with Real Salt, pepper parsley, and crushed chili flakes. Add the chicken breasts back into the pan, cover each piece with sauce and the remaining slices of lemon, and simmer on low until the sauce reduces and thickens. Throw in 2 tbsp of the parsley and cook for 5 more minutes. Serve over spaghetti squash to keep it low carb, or over pasta, rice, etc. Garnish with remaining parsley!