IP Whole30 Lemon Garlic Chicken Recipe

“Do you fridge forage? This recipe for IP Whole30 Lemon Garlic Chicken came about because I had some chicken that needed to be used and a couple of lemons as well. When ingredients and flavors collide to come up with something so tasty, you just have to share! The kiss of lemon and garlic with chicken is truly a flavor combo we never tire of. You can serve this as a stand-alone protein with a lovely salad and roast veggies for an incredible meal. You can also thicken the sauce up a bit (see note below) and serve it over your favorite mash, noodles, or rice.” – Michelle Daniels, September 2023 Featured Chef

Michelle Daniels from Back Porch Paleo is US Wellness Meats’ Featured Chef for September 2023. This Lemon Garlic Chicken is quick and easy in the Instant Pot and Whole30 friendly.

USWM Shopping List: Boneless Skinless Chicken Breasts, Chicken Bone Broth

Prep: 15 min
Cook: 15 min
Difficulty: Easy
Servings: 2

Ingredients:

• 2 whole Boneless Skinless Chicken Breasts, approximately 1 lb
• 1 tsp dried Oregano
• 1/2 tsp Balanced Bites Garlic Lemon Pepper Blend, can sub garlic powder
• 1/4 tsp Sea Salt
• 1 Tbsp Avocado Oil
• 1/2 cup Chicken Bone Broth
• 1/4 cup Water
• 1/4 cup Lemon Juice, freshly squeezed, can sub
• 1 1/2 Tbsp Cassava Flour
• 2 whole Garlic cloves (up to 3) finely chopped
• 2 Tbsp Forager Project Dairy-Free Sour Cream Alternative can substandard sour cream
• 2 tsp Parsley, fresh, finely chopped
• 2 tsp Capers, optional
• 1/4 whole Lemon, thinly sliced for garnish, optional

Instructions:

Remove the chicken from the refrigerator. Combine oregano, lemon garlic powder, and salt in a shallow bowl to combine. Sprinkle and rub all sides of the chicken with the mixture and cover with plastic. Let it set out for about 15 minutes so flavors can mingle.

Instant Pot Version

Set your Instant Pot to “saute” mode and add avocado oil. Once it’s glistening, add chicken and sear, turning to get some good color on all sides.
In a small bowl, combine broth, water, lemon juice, cassava flour, and garlic, stirring to combine well. Pour over the chicken. Place the lid on, lock it, and cook on high pressure for 12 minutes.
Manually release pressure, carefully remove the chicken to a plate, and set aside. Add sour cream and parsley, stirring to combine, then place chicken back in the sauce and any juices on the plate. Replace the lid and cook for an additional 2-3 minutes on high pressure.
Manually release pressure and remove chicken, allow to rest for 5-8 minutes, then slice and serve as is or over a bed of gluten-free noodles, mashed potatoes, or sauteed spinach. Spoon sauce over the chicken and garnish with capers and lemon slices if desired. If you’d like a thicker sauce, please see note.

Stove Top Version

Follow the recipe as directed, sautéing chicken in a 10″ cast iron pan over medium heat til seared.
Once the liquid has been added, cover and allow to cook over medium-low heat until chicken is done, finishing the sauce on the stovetop over medium heat.

Chef’s Notes:

*Optional slurry: Depending on how you’re going to serve this chicken, you can thicken the sauce just a bit with a slurry of about ½ tbsp cassava flour and 3 tbsp cool water. Stir this together in a small bow until smooth. Set the IP to sauté, and once the mixture is slightly bubbly, pour the slurry in a thin stream into the liquid while whisking until you have the thickness you’d prefer.

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