Skinny Lemon Chicken Skillet

By gnoll

Yields: 4 servings | Serving Size: 1-1/4 cup | Calories: 372 | Previous Points: 8 | Points Plus: 10 | Total Fat: 15 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 76 mg | Sodium: 153 mg | Carbohydrates: 33 g | Dietary Fiber: 3 g | Sugars: 20 g | Protein: 28 g |

Ingredients

• 3 tablespoons coconut oil
• 4 chicken breasts, cubed
• 3 lemons, juiced and zested
• 1 1/2 cups vegetable broth
• 1 tablespoon lite soy sauce, Braggs aminos , or coconut aminos
• 1 tablespoon cornstarch
• 4 tablespoons honey
• 1/2 teaspoon poppy seeds
• 1/4 cup green onions, diced

Details

Servings 4
Adapted from skinnyms.com

Preparation

Step 1

Melt coconut oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, turning with a spatula every 2-3 minutes to evenly cook. In a medium bowl, whisk together lemon juice, lemon zest, vegetable broth, Braggs aminos, cornstarch and honey. Drizzle over the cooked chicken. Turn heat to low, cover and cook until the sauce thickens. Sprinkle with poppy seeds and green onions. Serve and enjoy!