This creamy coconut lemon chicken is a winner! It is easy to make and you can whip it up in under 25 minutes. With just a few ingredients, it is the perfect weeknight dinner!

The lemon brings a fresh and light taste, while the coconut milk adds the creamy texture. However, neither flavor is too overpowering! It is the prefect spring & summer dish.

This dish includes bone broth. Bone broth supports gut and joint health, aids in digestion, can support weight loss and immune function, and has a high vitamin and mineral content. I love including bone broth in my meals because it is so flavorful! I get my bone broth from Thrive Market, but you can pick it up at any grocery store.

This creamy coconut lemon chicken is Paleo, Whole30, and gluten-free.

Ingredients:

• 1 lb. of chicken (can be tenders or breasts)
• 1 can of coconut milk (around 13.5 oz)
• 1/4 cup fresh lemon juice (about 2 large lemons)
• 1/4 cup chicken bone broth
• 1 tbsp. extra virgin olive oil
• 2 tsp. minced garlic
• Salt
• Pepper
• Optional: Jasmine rice

Directions:

1. Add the olive oil to a large skillet over medium heat.
2. If you are using chicken breasts, butterfly them. Add the chicken to the skillet.
3. Salt and pepper both sides of the chicken.
4. Cook the chicken until the center is not pink (about 6 minutes on each side).
5. Once the chicken is cooked, remove it from the skillet.
6. Add the lemon juice, coconut milk, garlic, and bone broth to the skillet. Stir together.
7. Add the chicken back in and bring to a simmer for 5 minutes. Add salt and pepper to taste.

I love serving this over jasmine rice with a spoonful of extra creamy coconut lemon sauce on top! You can garnish with more lemons, if you would like it to be more tart.