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- 3 oz chicken breasts skinless and boneless
- 1 tsp coconut oil
- 1/4 tsp Himalayan sea salt
- 1/4 tsp pepper
- 1/2 cup chicken broth low sodium
- 2 garlic cloves minced
- 1 lemon thinly sliced
- 1 tbsp fresh parsley chopped
Ingredients
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1. Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each breast until its about ¼ inch thick.
2. Remove top plastic wrap and salt and pepper chicken.
3. Add coconut oil to a large sauté pan and lay chicken salted side down, then salt and pepper this side of chicken.
4. Cook chicken until browned and no longer pick in center, turning halfway through cooking. Remove chicken and set aside in a covered container to keep warm.
5. Add garlic to hot saute pan and cook for about a minute or until browned. Add chicken broth and scrap any brown bits from the sauté pan, bring to a boil.
6. Add lemon slices, cover and reduce to low heat.
7. Cook until lemon slices are softened about 4-5 minutes.
8. Return chicken to pan and heat through.
9. Serve chicken with lemon juices over top and sprinkle with parsley.
3 oz of protein and serving of essential fat
