Low Carb Spicy Honey Lemon Chicken

Tuesday, August 29, 2017

As I was browsing Pinterest....which happens more often than I'd like to admit, I came across a fantastic Honey Lemon Chicken Bowls recipe from Gimme Some Oven that looked SUPER quick and easy to make (a necessity in my busy life) and ridiculously delicious!

Decided to make it tonight with a few personal tweaks and adaptations to add a little heat, make it low carb and the results were AH-MAZ-ING.  I have leftover lunches and dinners for the week that I'll be looking forward to!

Prep and cook time: 35 mins
Serves 6


1 tbsp coconut oil or butter, divided
2 cups chopped (small) broccoli florets
Pink himalayan salt and freshly-cracked black pepper
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
6 cups frozen cauliflower rice (your choice)
optional garnishes: toasted sesame seeds, lemon slices/wedges

1/4 cup chicken broth or water
1/4 cup freshly-squeezed lemon juice
1/4 cup honey
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
pinch of ground ginger
2 cloves garlic, pressed or minced
1.5 tbsps red pepper flakes



Whisk all ingredients together in a small bowl or mason jar until combined.

  • Steam broccoli florets (or alternatively roast in the oven with EVOO, garlic and fresh parmesan cheese for additional flavor)
  • Microwave cauliflower rice or follow package instructions for stovetop cooking
  • Add 1 tablespoon coconut oil to a large pan or wok along with the chicken. Season the chicken with salt and pepper. Sauté for 5-6 minutes, tossing occasionally, until the chicken is cooked through and no longer pink on the inside. Stir in the honey lemon sauce until the chicken is evenly coated, and cook for 1 minute or until the sauce comes to a simmer and thickens. Remove pan from heat.
  • Portion the cauliflower rice, broccoli and chicken evenly between 6. Top with your desired garnishes. Then serve immediately, or cover and refrigerate for up to 4 days.

Sweet Potato Veggie Hash!

Wednesday, August 2, 2017

I am always on the look out for ways to spice up my breakfasts (literally...I like food that has a kick to it!) So when I came across a variation of this recipe I knew I had to make it for myself and put my own spin on this!

Let me preface this by saying, though I had this for breakfast with scrambled eggs on the side, this would make a GREAT dinner side dish too and is an awesome way to get in some extra veggie servings!

Served 4

2 medium sweet potatoes, diced into small cubes (no need to peel--hooray time saver!!)
1 small red or yellow onion, diced (your preference!)
1 large red bell pepper, diced
1 large green bell pepper, diced
1 10oz bag baby spinach leaves
1/2 tsp cumin
Pinch of red pepper flakes and cayenne pepper (to your taste....start with just a little!0
Couple of tsps water
2 tsps EVOO


  1. In a large skillet with the EVOO, add the sweet potato, onions, bell peppers, cumin, red pepper flakes and cayenne.  Cook over a medium heat for approximately 15-50 minutes. I covered the dish to cook the sweet potato faster but just watch the bottom of the pan doesn't burn. Stir occasionally.  If the sweet potatoes are not cooking fast enough, begin adding a tablespoon of water at a time to help steam them. 
  2. Once the sweet potatoes are soft, add the spinach in bunches and combine until cooked through.
And that's it folks! Easy peasy lemon squeezy!

For my portion control peeps this was 1 Yellow, 1 green, 1/2 tsp!