Lemon Chicken
  • Organic Thin Sliced Chicken Breasts
  • 2 lemons
  • Broccoli
  • Carrots
  • Brown rice flour
  • Sea Salt
  • Black Pepper
  • Gravy thickener


  1. Start to steam the carrots, and add the broccoli 5 minutes later. Remember to keep track throughout, so that neither become too soft!
  2. Prepare a small bowl with half a cup of brown rice flour, salt and pepper (to your liking).
  3. Wash the chicken, and then dip it in the brown rice mix, so that it is fully covered.
  4. Cook the chicken all the way through on a pan with coconut oil. Then, set it aside on a plate.
  5. For the sauce, mix half a cup of filtered water with a spoonful of chicken-flavored Better Than Bouillon and the juice of 1 and a 1/2 lemon. Use a dash of white wine, if you want more of a Chicken Piccata taste.
  6. Pour the sauce mix onto the pan that you had the chicken on.
  7. Sprinkle gravy thickener (try arrowroot) evenly onto the sauce mix while simmering and stirring with a fork.
  8. Once the mix is thick enough, add the chicken back and cook for a few more minutes, so that it absorbs the lemon taste.
  9. Serve with the veggies which also taste delicious with the sauce on top.
  10. Garnish with fresh parsley. Enjoy!

Add your comment or reply. Your email address will not be published. Required fields are marked *