Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

A real charred lemon flavour with succulent chicken and a caper topping.

Serves: 2 as a main

               4 with salad or veg

Prep time: 20 mins

Cooking time: 30 mins


  • 2 tbsp coconut oil
  • 4 chicken thighs, hammered
  • 4 tbsp coconut flour (to flour chicken pieces)
  • 1 small lemon, peel on and thinly sliced
  • 1 clove garlic, crushed
  • 1 tbsp honey
  • 6 spring onions
  • 1 tsp dried oregano, or 1 tbsp fresh
  • 1 tbsp coconut amines
  • juice of 1/2 lemon
  • 1 tbsp capers, rinsed and drained
  • 2 tbsp coriander OR parsley, chopped
  • 1 tbsp water
  • 1 tsp salt, pepper to taste


  • In small bowl, combine lemon slices, garlic and honey.
  • Place coconut flour onto plate, and coat both sides of chicken pieces.
  • Hear coconut oil in pan and fry chicken pieces 4-8 minutes each side until chicken is cooked through.
  • Remove from pan and place on plate.
  • Add lemon mixture and fry for 3-4 minutes, turning lemon pieces until browning.
  • Spread lemon mixture onto chicken pieces.
  • Into clean pan,1 tbsp coconut oil,  spring onions, oregano, capers, salt and pepper and fry stirring 3 minutes.
  • Add coconut amines and water and stir.
  • Spoon sauce onto chicken and lemon.
  • Serve as a smaller entree, or a main with a light salad or creamy mashed cauliflower.



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