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One Pan Keto Chinese Lemon Chicken!!!

Okay team! This recipe is AMAZING! However, please don't think that it is exactly like Lemon Chicken that you can get from your local Chinese restaurant. It is not, and I repeat, it is not smothered in sugary sauce, nor is it deep fried in panko crumbs. It does however have a great flavor, same crispy texture, AND is most likely easier to put together! Now, does the lemon chicken from the Chinese restaurant taste delicious? Yes, probably lol. But we're trying to accomplish healthier habits here, y'all!

When it comes to clean/low-carb eating, you have to get in the mindset of eating different, but better! Once you've trained your brain to becoming a healthy eater - comparisons of junk food to clean food will no longer apply to your life!

Hope you enjoy it!

Yields: 3-4 Servings Time: 30 Minutes


1 lb chicken thighs 3/4 of a bag of plain chicharrones (make sure to check the ingredients so there is only salt and pork grinds) 2 whole lemons 1 small onion 2 heads of broccoli 3 tablespoons liquid aminos (Bragg's or coconut) 1 small piece of ginger (thumb size), peeled 1 teaspoon black sesame seeds optional 4 cloves garlic Himalayan Salt and Black Pepper 1 teaspoon or 1 packet of truvia or stevia leaf

Parchment paper Cooking spray


1.Preheat oven to 400 degrees 2.Chop chicken in small-medium size pieces (make sure that they are cut the same size). 3.Slice the onion and place half the onion in a bowl with the chicken. 4. Mince the garlic and place half the amount of mince garlic in the chicken bowl. 5. Using a grater or microplane, grate the fresh ginger in top of the chicken. And then grate fresh lemon zest and squeeze the juice of one lemon into the bowl. 6. Into the chicken bowl, add 2 tablespoons of liquid aminos, truvia/stevia leaf, a couple pinches of black pepper, and a couple pinches of Himalayan salt. Now, just a couple pinches of salt because the pork grinds are already salted and you don't want your dish to be crazy salty.

7. Place bowl in fridge and set aside to marinade.

8. Place the chicharrones in a food processor and blend until they resemble bread crumbs. Set aside. 9. Chop the broccoli heads into florets and a place them in a bowl with the remaining onion, garlic, liquid aminos, and a pinch of salt and pepper. Toss together. 10. Pull the chicken out of the fridge. Place the ground chicharrones into the bowl. Toss together until the chicken is completely covered with the chicharrones. 11. Place a piece of parchment paper of a sheet pan. Arrange the chicken evenly onto the center of the pan. Place the broccoli mixture circled around the chicken. 12. Thinly slice the other lemon and scatter the lemon slices onto the chicken.

13. Bake in the oven for 25-28 minutes. 14. Sprinkle sesame seeds on top. Serve immediately with fresh greens or cauliflower rice.

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