coconut lemon chicken

Did you know that breaded chicken can actually still be healthy? And that the fat in coconut milk makes it even healthier? Man I just love real food!

Using only pasture-raised chicken makes this a nutrition powerhouse of a dinner. Load it with steamed veggies of your choice (broccoli for me!) and you’re set.


Coconut Lemon Chicken with Almonds and Cranberries (GF)
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 3 Tbs avocado oil, coconut oil, or ghee - divided
  • ½ Cup coconut or almond flour
  • Pinch of sea salt and pepper
  • 6 Chicken bone-in thighs or breasts, skin removed
  • 1 Onion, diced
  • Peel of 1 lemon, chopped finely (use a vegetable peeler to avoid the bitter white pith beneath the peel)
  • 2 Cloves garlic, minced
  • Juice of 1 lemon
  • 1 Cup coconut milk
  • 1 tsp fresh rosemary, chopped ( ½ tsp dried)
  • ¼ Cup sliced almonds
  • ¼ Cup dried cranberries (goji berries are also delicious in this recipe)
  1. Preheat oven to 350.
  2. Heat 2 Tbss oil in a sauté pan over medium-high heat.
  3. Place flour in a separate bowl or dish. Season with a pinch of salt and pepper.
  4. Individually drag chicken pieces through flour to coat evenly on both sides then place in skillet.
  5. Brown chicken on both sides then place in a 9x13 baking dish.
  6. Lower heat to medium and add remaining 1 Tbs of oil.
  7. Add onion and lemon peel then sauté until onion is translucent, 5-7 minutes.
  8. Add garlic and sauté another minute.
  9. Add lemon juice, coconut milk, rosemary, and any extra salt to taste.
  10. Bring to a simmer then pour mixture over chicken.
  11. Sprinkle with almonds and cranberries.
  12. Cover with foil and baked for 45-50 minutes until thoroughly cooked.


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