Lemon Chicken

Carbs 8.5 grams per serve

INGREDIENTS

CHICKEN
250 g Boneless/Skinless Chicken Thighs
6 tbsp Coconut flour 
4 tbsp coconut oil 
SAUCE
1 tsp lemon zest
1 lemon juice of lemon
2 tbsp confectioner swerve 
1/2 cup chicken broth 
1/4 tsp xanthan Gum 
 
Serves 4

METHOD

CHICKEN
Cut you thighs into bite sized chunks and set aside.
 
Add coconut flour to a bowl and I'm small batches add the chopped chicken pieces into the flour fully coating them.
 
Add coconut oil to medium-high heat pan. Once it is hot add the chicken pieces in batches until all are fully cooked through.
 
SAUCE
Add lemon zest to a pan and turn it onto high heat.
 
Add broth and swerve to a high heat sauce pan and combine until swerve is fully dissolved (erythritol may not full dissolve).
 
Add the lemon juice and xanthan gum and bring to a boil.
 
Reduce to a simmer and allow to reduce until desired thickness.
 
Once thickened to liking, add chicken into sauce and coat.