This zesty, peppery keto lemon chicken recipe is so quick and delicious that it deserves to be on your regular rotation. We love it as a weeknight dinner, but it tastes so good you could also serve it on a special occasion.
½ - 1tspDijon mustardor ½ tsp dijon and a dash or apple cider vinegar
To serve: chopped parsley and a drizzle of olive oil
Season the chicken with salt and pepper.
Heat 1 tbsp of olive oil in a non-stick frying pan. Add chicken and cook for about 5 minutes per side till almost cooked through. Don't move during cooking!
Set aside and keep warm by covering with aluminium foil.
Heat the remaining 1 tbsp of oil. Add the garlic and thyme and cook for about 1 minute until the rawness goes. Add the wine and cook off for 1 minute.
Add the stock, Dijon and/ or apple cider vinegar and butter and simmer on a medium heat for about 2 minutes until the sauce starts to reduce.
Add the chicken back in and the capers and lemon slices and cook until the sauce thickens and the chicken is fully cooked through. Depending on the thickness of your chicken breast, this will take between 4-7 minutes.
Garnish with fresh parsley and adjust seasoning to taste.
1.3g net carbs per portion. Makes 4 portions. If the chicken breasts are very thick, bash them with a rolling pin to flatten them. This way, they cook quicker. Tip: Check the chicken breasts are fully cooked through by cutting one open slightly.You can use the equivalent weight in boneless chicken thighs.Serve with green vegetables of your choice - broccoli, green beans, kale, cabbage, zucchini - or a crisp green salad. It's also lovely with a side of cauliflower rice to soak up the sauce. Store in the fridge for up to 3 days or freeze for up to 3 months.