Paleo Lemon Dill Chicken
A zesty and delicious Paleo-friendly chicken dish infused with lemon and dill, perfect for a healthy dinner.
Equipment
- Skillet Medium-sized for cooking chicken and sauce.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs
- sea salt and black pepper to taste
- 0.75 teaspoon garlic powder
- 0.75 teaspoon onion powder
- 2 tablespoons ghee divided
- 1.5 tablespoons arrowroot or tapioca flour
- 1.5 cups chicken bone broth
- 1 medium lemon juice
- 2 tablespoons chopped fresh dill
- lemon slices for garnish (optional)
Instructions
- Season the chicken thighs with sea salt, black pepper, garlic powder, and onion powder.
- In a medium skillet over medium heat, melt one tablespoon of ghee.
- Cook the seasoned chicken in batches in a single layer until golden brown and cooked through (internal temperature of 165°F), about 4-5 minutes per side. Set aside.
- Reduce the heat to medium-low and add the second tablespoon of ghee.
- Whisk in the arrowroot or tapioca flour until lightly browned, approximately 1 minute.
- Gradually whisk in the chicken stock and lemon juice. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
- Stir in the chopped dill and season with additional salt and pepper.
- Return the cooked chicken to the skillet.
- Garnish with additional dill and lemon slices. Serve immediately.
Notes
You can customize this dish by adding your favorite herbs or serving it with rice or pasta.