I don’t often cook Chinese food, which is strange because I’m a big fan of the genre.
But that doesn’t mean I have to wipe it from my diet completely.
I just needed to get creative.
The result was a zingy, fresh and really light midweek meal. My belly approved.
If you’re strict paleo I’d serve it up over cauliflower rice. We went for white rice because it’s not a carb I’m scared of and, to be honest, I just didn’t have the time to be grinding up a head of cauliflower.
I love food and I’m beyond passionate about health but it has to be practical – if it becomes a chore, you’re doing something wrong.
Honey Lemon Chicken (serves 2)
- 2 boneless, skinless chicken breasts, cut into equal sized chunks
- 2 spring/green onions, finely chopped
- 2 cloves garlic, minced
- 1 inch chunk of ginger root, peeled and grated
- 1/2 cup chicken broth
- 1 tbsp honey
- 2 tbsps lemon juice
- 2 tsps lemon zest
- 1 tbsp arrowroot powder
- 2 tbsps coconut flour
- 1 egg, beaten
- 1/4 cup coconut oil
- Tip the chicken into the egg and stir to make sure the chunks are coated. Remove (and let the excess egg drain off) then toss in the coconut flour.
- Heat the coconut oil in a large frying pan to a high heat. Add the chicken and cook until browned. Remove and set aside.
- Add the onions, garlic and ginger to the pan, lower to a medium heat and saute for five minutes. Pour in the broth, honey, lemon juice and zest and bring to a boil.
- Take it off the heat and sieve in the arrowroot powder (I’ve found that it can clump if you just toss it in) and stir until the sauce thickens.
- Add the chicken chunks to the sauce, stir and serve.
Like this? You might also like: