Cooking healthy doesn’t have to be complicated, especially when you begin with the right techniques and ingredients – and a great place to start is The Green Grocer in Portsmouth. Owners John Wood and Aly Marks-Wood are avid nutrition enthusiasts, stocking only foods without nitrates, GMOs, high-fructose corn syrup, artificial ingredients, and factory-farmed animals, plus they source their products from local vendors whenever possible.
Stock up on goods from The Green Grocer or your favorite neighborhood health market to make this classic dish with a healthy twist. Traditionally, lemon chicken is pan-seared and incorporates butter and dairy, but in this recipe, the chicken is slow-cooked in a light lemony gravy and can be served with a variety of nutritious sides. It’s one of those set-it-and-forget-it dinners you’ll want to add to your cooking repertoire for its phenomenal flavor and ease of preparing.
2 pounds of boneless skinless chicken thighs or breasts
½ Tbsp organic garlic powder
½ Tbsp organic onion powder
1 large onion, peeled and sliced
1½ cups low-sodium chicken broth
½ cup fresh squeezed lemon juice (about 2 lemons)
Fresh-cracked black pepper
½ tsp table salt, plus more to taste
4 Tbsp arrowroot flour (can substitute cornstarch)
2 Tbsp capers
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