Skinny Lemon Chicken Skillet

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Craving take-out, but don’t want to splurge on the calories? Or MSG? Or too much salty, soy saucy, well, soy sauce? No worries! We’ve got dinner dialed in with this delicious Lemon Chicken Skillet. Tender chicken is coated in a vibrant and zesty lemon sauce. This lemon chicken recipe tastes delicious on top of brown rice, quinoa or alongside a tender kale salad. Enjoy!

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Our lemon chicken is made with the juice and zest of three whole lemons, which are a fruit that’s high in fiber, vitamin C, and antioxidants which fight cancer and lower stroke risk. Pairing a vitamin C rich fruit with chicken allows more of the iron in the chicken to be absorbed, and iron is a mineral that many women are missing in their diets! Chicken is an excellent source of lean protein, and when cooked in coconut oil, this dish turns out to be low in calories and bursting with delicious, Asian-inspired flavor.

Enjoying this simply prepared dish on a weeknight at home? Consider serving it on a bed of whole grains, such as the aforementioned brown rice or quinoa. Or you could choose to serve this lemon chicken recipe at a dinner party, or for a group of family and loved ones, as its presentation and sophisticated flavor are impressive. Add a few Asian-inspired sides such as bok choy or edamame, and your meal will feel like a feast.

 

Skinny Lemon Chicken Skillet

Skinny Lemon Chicken Skillet

Yields: 4 servings | Serving Size: 1-1/4 cup | Calories: 372 | Total Fat: 15 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 76 mg | Sodium: 153 mg | Carbohydrates: 33 g | Dietary Fiber: 3 g | Sugars: 20 g | Protein: 28 g | SmartPoints: 14

Ingredients

  • 3 tablespoons coconut oil
  • 4 chicken breasts, cubed
  • 3 lemons, juiced and zested
  • 1 1/2 cups vegetable broth
  • 1 tablespoon lite soy sauce, Braggs aminos , or coconut aminos
  • 1 tablespoon cornstarch
  • 4 tablespoons honey
  • 1/2 teaspoon poppy seeds
  • 1/4 cup green onions, diced

Instructions

  1. Melt coconut oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, turning with a spatula every 2-3 minutes to evenly cook.
  2. In a medium bowl, whisk together lemon juice, lemon zest, vegetable broth, Braggs aminos, cornstarch and honey. Drizzle over the cooked chicken. Turn heat to low, cover and cook until the sauce thickens. Sprinkle with poppy seeds and green onions. Serve and enjoy!
https://skinnyms.com/skinny-lemon-chicken-skillet/

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20 Comments on "Skinny Lemon Chicken Skillet"

  1. Megan  March 17, 2015

    Can I make this dish without the poppy seeds or do they add flavor to the dish?

    Reply
    • SkinnyMs  March 17, 2015

      Megan, Absolutely you can make it without the seeds. They add a bit of texture, and only a subtle flavor.

      Reply
  2. heatherfischer7  March 29, 2015

    This looks delicious! I reblogged this on my blog lipstickandlifting.com. Thanks for the great recipe!

    Reply
    • SkinnyMs  March 30, 2015

      Heather, Thanks for the link. Loving your blog!

      Reply
  3. Dot Duchnicki  September 7, 2015

    This is my first visit at this site and am very impressed. Look forward to making use of this site on my journey to getting healthy and losing weight.

    Reply
  4. Ken T  September 30, 2015

    Just made this and LOVED it!! Thank you for sharing…

    Reply
  5. June M.  October 13, 2015

    I'm very impressed with this meal. With your entire site, actually.

    Reply
  6. Huggins88  December 7, 2015

    Do you drain the oil off before adding the sauce?

    Reply
    • SkinnyMs  December 8, 2015

      We didn't drain the oil since it adds a lot of the flavor and is heart friendly. 🙂

      Reply
  7. Melissa  January 18, 2016

    We loved this dish! My kids included! Do you think this will freeze well if prepared ahead of time?

    Reply
    • SkinnyMs.  January 18, 2016

      We’re so glad your family liked the recipe. Thanks for sharing! We haven’t tried freezing this particular dish, but we can’t see any reason why it shouldn’t work well.

      Reply
  8. Amy W  January 21, 2016

    I made this for dinner tonight and my husband and I thought it was delicious! I served it over quinoa. As a side dish I roasted cubed sweet potatoes and chopped onions (drizzled with EVOO), which surprisingly complimented this dish very well!

    Reply
    • Gale Compton  January 22, 2016

      Amy, YAH! I love you sides and will have to try them next time I make the Lemon Chicken. 🙂

      Reply
  9. Jennifer  February 1, 2016

    Hello!

    I’m excited to make this. Is the brown rice or quinoa included in the calorie count/ nutrition info?

    Thanks!

    Jennifer

    Reply
    • Gale Compton  February 1, 2016

      Jennifer, Unfortunatley not. 🙁
      However, the good new is, add 1/2 cup cooked quinoa or brown rice, per serving, and it’s only an additional 110 calories. Well worth it! 🙂

      Reply
  10. Michele  June 27, 2016

    Tried this tonight and the family loved it! Simple and quick. Thanks.

    Reply
  11. Maggie  August 5, 2016

    Looks amazing! Are there any substitutes for the coconut oil?

    Reply
  12. Miriam  February 14, 2017

    I’ve made this over and over. Everyone loves it. It feels like some delicious lemon honey tea when you’re feeling sick. It pairs amazingly with Jasmine rice. Thank you.

    Reply

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