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
  • 3/4 c. lemon juice
  • 1/2 c. almond flour
  • 3/4 tsp. sea salt
  • 1 tsp. paprika
  • 1/2 tsp. black pepper
  • 1 tbs. coconut oil
  • 1 tbs. lemon zest
  • 2 tbs. chicken broth
  • 1/2 lemon


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.