SKILLET LEMON CHICKEN
Go rogue. When life gives you more lemons than you know what to do with, postpone Taco Tuesday and make this instead.
INGREDIENTS
6 chicken cutlets
1/4-1/2 cup almond flour
olive oil
1 tbs arrowroot powder
1 1/2 cups almond milk
3 large cloves garlic, minced
1 lemon sliced
fresh oregano
pink salt / cracked black pepper
DIRECTIONS
DREDGE chicken in almond flour, pink salt + pepper
BROWN both sides in a skillet coated in olive oil over medium-high heat
TRANSFER browned chicken to a plate and turn heat down to medium
WHISK arrowroot + almond milk in a separate bowl, creating a slurry
HEAT garlic in the same skillet until fragrant (30-60 seconds)
ADD slurry to skillet and using a wooden spoon or spatula, scrape up brown bits from the bottom of the pan
RETURN chicken to skillet and add lemon slices + fresh oregano
SIMMER uncovered for 5-10 minutes
Enjoy!
Xo, Kristen