Creamy Lemon Chicken

This is one of those recipes where you can really have fun with spices. I used Sumac because I’d just replenished my supply and had missed it. You could just as easily use dill or oregano or curry or any other spice that sounds appealing to you.

Creamy Lemon Chicken w/broccoli

1 tsp olive oil
1 med onion, diced (Image)
1 Tbsp garlic, minced (Image)
1-3/4 cup skim milk
2 Tbsp potato flour
1 Tbsp sumac (dried)
1 Tbsp lemon zest (or 1 tsp dried lemon peel)
1/4 tsp garlic salt
4 boneless skinless chicken thighs (approx 700 g)
1 cup cous cous (optional)

Heat olive oil in skillet over med-high heat. Add onions and garlic, stirring lightly for 2-5 minutes. Whisk potato flour into milk. Pour over onions and garlic. Reduce heat to med-low and stir in spices.

“Covered” chicken

Place chicken thighs in mixture, covering completely (see image right).
Cover and simmer for 35 min or until chicken is thoroughly cooked.

Remove chicken and add cous cous to liquid. Stir and cook over low for 5 minutes.

Serve.

Serves 4
Chicken only – 80g, cooked weight
Complete meal – 230g, cooked

Per serving (approx. 230g)
Calories – 447.3
Carbohydrates – 45.3g
Sugars – 5.7g
Fiber – 3.2g
Fat – 8.4g
Saturated Fat – 2g
Cholesterol – 300.5mg
Protein – 44.4g
Sodium – 296.5mg