Monday, April 30, 2012

Lemony Mint Chicken

I absolutely love the combination of mint and lemon. This dish pairs well over cauliflower rice and can be on your table in about 15-20 minutes. If you are like me and try to do a lot of food prep ahead of time, you can go ahead and cut the chicken and keep it in the fridge with the crushed garlic in a zipper bag until you are ready to make this meal.


  • 1 pack chicken breast tenders, cut into chunks
  • 3 cloves garlic, crushed
  • 1/4 cup coconut flour (plus more if needed)
  • clarified butter (or coconut or olive oil if you don't do dairy)
  • 1/4 cup fresh lemon juice
  • 1/2 cup torn fresh mint leaves

1. In a bowl or large zipper baggie, mix together chicken pieces and garlic, then toss with flour to coat. Shake off any excess flour.

2. Heat a few tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces; saute until nice and brown. (Bonus points if you get some of them to crisp up a bit.) You may have to add more butter as the coconut flour absorbs a lot of it. You don't want the pan to dry out and burn your chicken.

3. Add the mint leaves and lemon juice. Cover and steam for about 5 minutes; until chicken is cooked through yet still moist.

mmmm... garlic

see how easily the butter is absorbed? your chicken doesn't have to swim in it, but keep adding enough so it won't burn

brown, but not brown enough... don't be hasty!

ah, now that's the crispy brown we're looking for!

don't overcook or your chicken will get tough

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