This is a staple meal in our house. I’ve been making this lemon skillet chicken for almost a year now. It usually has a heavy cream based sauce, but I’ve left out the heavy cream until I can find an alternative the kids like! It’s easy to make and I always have the ingredients handy. I also don’t have to do as much because the infused oils add so much flavor! As you can tell from their photo, I use them A LOT!

This meal is gluten and dairy free and everyone gobbled it up. The boys even asked for it for lunch tomorrow! Now THAT’S a win, lol. I was lazy with my photos tonight, because I was tired, so don’t judge me 😉

Lemon Skillet Chicken

2 lbs chicken (either breast or tenderloins)

1 tbsp. lemon infused oil

1 tbsp. garlic infused oil

2 tsp red pepper flakes

pink Himalayan salt & fresh ground pepper to taste

1 cup chicken broth

1 cup frozen pearl onions

2 tbsp. minced garlic (in the jar)

juice from one very large lemon

1 cube chicken bouillon

Add lemon and garlic oil to a skillet. Salt & Pepper chicken and sear until browned on both sides. Set chicken aside. Add garlic to pan the chicken was in and lightly brown for 30 seconds. Add chicken broth, frozen onions, lemon juice and bouillon cube. Boil on high heat. Once onions are soft, use a potato masher to mash up in the pan and continue to cook down to thicken sauce. Add chicken back to pan and cook for 5 min until fully done.

Roasted Veggies

1 large yellow squash

2 large carrots

2 tbsp. Tuscan Blend oil

pink Himalayan salt & fresh ground pepper to taste

Chop veggies and toss with oil, salt & pepper. Bake in a convection oven for 25 min at 375F. Serve and enjoy.