Submitted by: Isabel De Los Rios
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 4
Great hot or served al fresco in summer.
1/2 c. almond flour
3/4 tsp. sea salt
1 tsp. paprika
1/2 tsp. black pepper
1 tbsp. coconut oil
1 tbsp. lemon zest
2 tbsp. chicken broth
1/2 lemon
1 lbs. chicken breast
3/4 c. lemon juice
Combine chicken breasts and lemon juice in a large covered bowl or Ziploc bag. Refrigerate overnight.
The next day, remove chicken and drip dry. Reserve 2 tablespoons of lemon juice for later use.
Combine almond flour, sea salt, paprika, and pepper. Coat chicken evenly with flour mixture.
Heat coconut oil in a skillet over medium high heat. Add coated chicken breasts to the skillet and brown (should take about 5 minutes on each side).
Arrange chicken in a single layer in a large baking dish. Sprinkle with lemon zest. Mix chicken broth with reserved lemon juice and pour around chicken. Place a thin lemon slice on top of each breast. Bake at 350ºF for 25 minutes, until tender.
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