Submitted by: Isabel De Los Rios
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Great hot or served al fresco in summer.
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.