Paleo Lemon & Dill Chicken
- 2-4 boneless, skinless chicken breasts (1 per person)
- salt & pepper
- olive oil
- 1/4 onion, finely diced
- 3 cloves garlic, minced
- 1 c chicken broth
- 2 t arrowroot powder
- 2 T fresh dill, chopped (or 1 T dried dill)
- 1 T lemon juice
Heat a large skillet over medium-high, and pour in about 1/2 T olive oil. Season chicken breasts on both sides with salt & pepper. Once the oil is hot, add the chicken to the pan and brown on both sides, about 3-5 minutes per side. Transfer to a plate and cover with foil to keep warm. Reduce the heat under the pan to medium and add another 1/2 T olive oil. Add onion and garlic and saute for about 3 minutes until cooked. In a measuring cup, combine chicken broth, lemon juice, and dill. Pour the mixture into the pan and whisk/stir around for a few minutes, until bubbly. Add the arrowroot powder and stir for a few more minutes until it thickens. Return the chicken to the pan, reduce heat to low, and simmer until the chicken is cooked through, at least 5 minutes.
Before you serve, taste the sauce and season with additional salt & pepper if desired. To serve, plate the chicken and pour some sauce over top. Garnish each breast with extra dill.
I served this chicken with cauliflower rice and peas (officially NOT Paleo- oops!), but it would also be great with asparagus or green beans. It was light and refreshing and is a nice spring/summertime meal (even though it was actually snowing in May when I made this...). I hope you will try it out and enjoy!