Lemon Chicken with Sautéed Power Greens & Baby Red Potatoes
This delicious meal uses my Favorable Foods List and balances protein, carbs and fats for an easy, healthy dinner for your whole family. By eating the right foods the favorable way, you can feel better, have more energy, and lose weight and body fat.
Ingredients: Serves: 4
- 4 boneless skinless chicken breasts (about 1 1/2 lb.)
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/3 cup Gluten-Free all-purpose flour
- 4 Tablespoons clarified butter (Ghee), divided
- 2 Tablespoons grapeseed oil, divided
- 1/2 cup Gluten-Free chicken broth
- 1/4 cup lemon juice
- 4 lemon slices
- 1/4 cup chopped fresh flat-leaf parsley
2 cups quartered baby red potatoes
1 Ib. power greens (mix of baby spinach, baby red and green chard, and baby kale)
- 4 garlic cloves, minced
- 3 Tablespoons clarified butter (Ghee), for sautéing
Put quartered potatoes in a steamer until tender but not too soft (about 6 minutes). Then put into a bowl to season with sea salt & pepper making sure they are coated. Then put them into a fry pan with 1 Tablespoon ghee, flipping so flesh sides are down. Brown until crispy.
While potatoes are steaming, place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.
Sprinkle chicken with salt and pepper. Lightly dredge chicken in GF flour, shaking off excess.
Melt 1 Tablespoon Ghee with 1 Tablespoon grapeseed oil in a large nonstick skillet over medium-high heat.
Cook 2 chicken breasts (not 4 otherwise they won’t easily brown if crowded) 2-3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm.
Repeat procedure with 1 Tablespoon clarified butter, the remaining grapeseed oil and chicken.
Meanwhile in another large pan over medium high heat, melt 2 Tablespoons clarified butter, add garlic and greens. Cook covered for 2 minutes then roll them over with tongs and cook 2 more minutes until evenly wilted. Season with sea salt and evenly separate onto plates as a base for the chicken.
Add broth to the chicken pan and cook 3 minutes or until sauce is slightly thickened and reduced by half, stirring to loosen particles from bottom of skillet.
Add lemon juice and remove skillet from heat.
Add parsley and remaining 2 Tablespoons clarified butter, and stir until butter melts.
Place chicken on top of the greens
Pour sauce over chicken.
Place the potatoes next to the chicken.
Serve immediately with a lemon slice on each chicken breast.
Enjoy! For more healthy, balanced recipes, click here.