IP Whole30 Lemon Garlic Chicken (Edit recipe)

Do you fridge forage? This recipe came about because I had some chicken that needed to be used and a couple lemons as well. When ingredients and flavors collide to come up with something so tasty, you just have to share! The kiss of lemon and garlic with chicken is truly a flavor combo we never tire of. You can serve this as a stand alone protein with a lovely salad and roast veggies for an incredible meal. You can also thicken the sauce up a bit (see note below) and serve over your favorite mash, noodles or rice.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	12 g
Carbohydrates:	9 g
Protein:	23 g
Cholesterol:	85 g
Sodium:	500 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

Serves: 2

Ingredients

2 whole Boneless Skinless Chicken Breasts, approximately 1 lb
1 tsp dried Oregano
.5 tsp Balanced Bites Garlic Lemon Pepper Blend, can sub garlic powder
.25 tsp Sea Salt
1 Tbsp Avocado Oil
.5 cup Chicken Bone Broth
.25 cup Water
.25 cup Lemon Juice, freshly squeezed, can sub
1.5 Tbsp Cassava Flour
2 whole Garlic, cloves, up to 3, finely chopped
2 Tbsp Forager Project Dairy-Free Sour Cream Alternative, can sub standard sour cream
2 tsp Parsley, fresh, finely chopped
2 tsp Capers, optional
.25 whole Lemon, thinly sliced for garnish, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove chicken from the refrigerator. Combine oregano, lemon garlic powder and salt in a shallow bowl to combine. Sprinkle and rub all sides of the chicken with the mixture and cover with plastic. Let it set out for about 15 minutes so flavors can mingle.

Instant Pot

Set your Instant Pot to “saute” mode and add avocado oil. Once it’s glistening, add chicken and sear, turning to get some good color on all sides.
In a small bowl, combine broth, water, lemon juice, cassava flour and garlic, stirring to combine well. Pour over chicken. Place the lid on, lock and cook on high pressure for 12 minutes.
Manually release pressure, carefully remove chicken to a plate and set aside. Add sour cream and parsley, stirring to combine, then place chicken back in the sauce, as well as any juices that are on the plate. Replace the lid and cook for an additional 2-3 minutes on high pressure.
Manually release pressure and remove chicken, allow to rest for 5-8 minutes, then slice and serve as is, or over a bed of gluten free noodles, mashed potatoes or sauteed spinach. Spoon sauce over the chicken and garnish with capers and lemon slices if desired. If you’d like a thicker sauce, please see note.

Stove Top

Follow recipe as directed, sautéing chicken in a 10" cast iron pan over medium heat til seared.
Once liquid has been added, cover and allow to cook over medium low heat until chicken is done, finishing the sauce on the stove top over medium heat.

Notes

*Optional slurry: depending on how you’re going to serve this chicken, you can thicken sauce just a bit with a slurry of about ½ tbsp cassava flour and 3 tbsp cool water. Stir this together in a small bow until smooth. Set the IP to sauté and once mixture is slightly bubbly, pour slurry in a thin stream into the liquid while whisking until you have the thickness you’d prefer.