Skillet Lemon Chicken

Name: Skillet Lemon Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pound chicken breast (boneless, skinless); 1 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup chicken broth (Whole30 compliant); 2 tablespoon lemon juice; 1 head broccoli (cut into florets); 1 package cauliflower florets (frozen); 1 tablespoon coconut oil; 1 tablespoon fresh parsley (chopped)

Succulent chicken breasts pan-seared with lemon and herbs, served alongside tender steamed broccoli and creamy mashed cauliflower for a complete, quick, and Whole30-compliant meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.97/serving

Dietary

Whole30
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Low-Carb
Low-Sugar
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless)
1 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper
0.25 cup chicken broth (Whole30 compliant)
2 tablespoon lemon juice
1 head broccoli (cut into florets)
1 package cauliflower florets (frozen)
1 tablespoon coconut oil
1 tablespoon fresh parsley (chopped)

Instructions

Pat the chicken breasts dry and season them evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried oregano, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove chicken from the skillet and set aside.
While the chicken cooks, steam the fresh broccoli florets until tender-crisp, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Meanwhile, cook the frozen cauliflower florets according to package directions, typically by steaming or microwaving.
In the same skillet used for chicken, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced.
Mash the cooked cauliflower florets with coconut oil until smooth, seasoning with remaining 1/4 teaspoon salt. Serve the skillet lemon chicken with the lemon sauce drizzled over, alongside the steamed broccoli and mashed cauliflower. Garnish with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 344
Protein: 51.2 g
Carbohydrates: 10.7 g
Fat: 10.8 g
Fiber: 4.1 g
Sodium: 556 mg
Saturated Fat: 3.9 g
Sugar: 1 g
Cholesterol: 129 mg