Paleo Lemon Chicken with Broccoli

Ingredients

• 1.5 lb Chicken Breast
• 1/4 cup Tapioca Starch
• 1/4 cup Lemon Juice
• 2 tbsp Maltose-Free Honey
• 1/4 cup Chicken Broth
• 1 lb Broccoli Florets

Instructions

1. 1Cut the 1.5 lb Chicken Breast into bite-sized pieces, about 1-inch cubes. Place these pieces in a medium bowl and add the 1/4 cup Tapioca Starch. Toss everything together until the chicken pieces are evenly coated with the starch.
2. 2Heat a large skillet over medium-high heat (around 375°F / 190°C). Add enough cooking oil (not listed, assume user knows to use a compliant oil like avocado or olive oil) to coat the bottom of the skillet. Carefully place the coated chicken pieces into the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Fry the chicken for 5-7 minutes, turning occasionally, until all sides are golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate.
3. 3In a small saucepan, combine the 1/4 cup Lemon Juice, 2 tbsp Maltose-Free Honey, and 1/4 cup Chicken Broth. Stir these ingredients together.
4. 4Place the saucepan over medium heat (around 300°F / 150°C). Bring the lemon sauce mixture to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, until it has thickened slightly. It should be thick enough to coat the back of a spoon.
5. 5Return the cooked chicken pieces to the saucepan with the thickened lemon sauce. Gently toss the chicken in the sauce until each piece is evenly coated. Keep the heat on low (around 200°F / 95°C) to keep warm while you prepare the broccoli.
6. 6Place the 1 lb Broccoli Florets in a steamer basket over a pot of boiling water. Cover the pot and steam the broccoli for 5-7 minutes, or until it is tender-crisp and bright green. You should be able to easily pierce the broccoli stems with a fork.
7. 7Serve the lemon chicken immediately alongside the steamed broccoli.

Related Guides