Lemon Chicken

A simple chicken stir-fry with a big hit of lemon that fits into pretty much every diet protocol including AIP. No need to stick to the vegetables we used, choose your favourites!

Tip: If you want a thicker sauce you can use a little tapioca flour mixed in water and add at the end.

Note: We used avocado oil in the marinade as olive oil is not recommended for cooking on the AIP diet and coconut oil will harden.

Prep time: 15 mins
Cook time: 10 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of free range chicken breast, sliced

1/4 small onion, sliced

1/2 small carrot, julienned

1/2 celery stalk, sliced

1 small bok choy, stems & leaves separated and sliced

1/4 small bunch broccoli (60g) separated

1/2 garlic clove, sliced

1 cup of finely sliced green cabbage

1 teaspoon of cold pressed coconut oil

1/4 wedge of fresh lemon to serve (optional)

Marinade

1 good pinch of Himalayan or sea salt

1/2 teaspoon of avocado oil

1/2 garlic clove, crushed

zest & juice of 1/2 lemon (2 teaspoons)

Sauce

1 tablespoon of fresh lemon juice

1 teaspoon of pure honey

1/2 teaspoon of cold pressed avocado oil

1/4 teaspoon of apple cider vinegar

1/4 teaspoon of Himalayan or sea salt

Method

Combine the marinade ingredients in a bowl or snap lock bag and add the chicken. Set aside while you prepare the vegetables. Note: 10 minutes is plenty of time but can marinate up to half an hour in the fridge.

Combine the sauce ingredients and set aside.

Heat coconut oil in a medium sized frying pan to medium/high heat. Add the onion, carrot and celery and stir-fry for 2 minutes.

Add the bok choy stems, broccoli and marinated chicken to the pan and cook for 2-3 minutes more then add the garlic, cabbage and bok choy leaves and cook for another 2 minutes.

Finally add the sauce to the stir-fry and toss everything to coat. Continue cooking until vegetables are done to your liking.

If you would like a thicker sauce combine 1 teaspoon of tapioca flour with a little water and add to the pan, cook stirring until thickened.

Serve with the extra lemon wedge if using.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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