Skinny Lemon Chicken Skillet
A light, tangy lemon chicken skillet with a honeyed glaze, poppy seeds, and green onions for a quick weeknight meal.
Equipment
- Large Skillet
- Measuring Spoons
- Measuring Cups
- citrus juicer or small bowl
- Whisk
- Spatula
Ingredients
- 3 tablespoons coconut oil
- 4 boneless skinless chicken breasts cubed
- 3 lemons juiced and zested
- 1 1/2 cups vegetable broth
- 1 tablespoon light soy sauce or Bragg's aminos or coconut aminos
- 1 tablespoon cornstarch
- 4 tablespoons honey
- 1/2 teaspoon poppy seeds
- 1/4 cup green onions diced
Instructions
- Heat 3 tablespoons coconut oil in a large skillet over medium-high heat until shimmering.
- Add the cubed chicken breasts in a single layer and cook, turning every 2–3 minutes, until golden brown and cooked through, about 8–10 minutes total.
- Meanwhile, in a medium bowl whisk together the juice and zest of 3 lemons, 1 1/2 cups vegetable broth, 1 tablespoon light soy sauce, 1 tablespoon cornstarch, and 4 tablespoons honey until smooth.
- Pour the lemon sauce over the cooked chicken, reduce heat to low, then cover and cook until the sauce thickens, about 6–8 minutes.
- Uncover, stir gently to coat the chicken, then sprinkle with 1/2 teaspoon poppy seeds and 1/4 cup diced green onions.
- Serve warm.
Notes
- Use low-sodium broth and soy sauce to control salt.
- Cube the chicken into uniform pieces for even cooking.
- For a sweeter sauce, add a little more honey to taste.
- Cook covered on low to allow the cornstarch to thicken the sauce.