Tuesday, August 29, 2017

Low Carb Spicy Honey Lemon Chicken




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

INGREDIENTS:

HONEY LEMON CHICKEN BOWLS INGREDIENTS:
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

HONEY LEMON SAUCE INGREDIENTS:
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

DIRECTIONS:

TO MAKE THE HONEY LEMON SAUCE:

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


TO MAKE THE SPICY HONEY LEMON CHICKEN:
  • 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.

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