Zesty Lemon Chicken
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Zesty Lemon Chicken

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 lbs. chicken breast, skinless, organic, free-range
  • 3/4 c. lemon juice, pure, organic
  • 1/2 c. almond flour, organic
  • 3/4 tsp. sea salt, unrefined and pure
  • 1 tsp. paprika, organic
  • 1/2 tsp. black pepper, ground, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 tbs. lemon zest, from fresh, organic lemons
  • 2 tbs. chicken broth, organic, free-range
  • 1/2 lemon, fresh, organic


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.