Healthy Honey Lemon Chicken #skinny #veggies

This Healthy Honey Lemon Chicken is anything but difficult to plan and can be on the table in a short time or less! Brilliant earthy colored, pan-seared ground chicken with a clingy, sweet, tart nectar lemon sauce heaped high on nutty quinoa and spiralized veggies. This thin chicken is completely delightful and an extraordinary choice to take out!

These dishes are solid, yet generous lunch and supper GOALS, companions. Let me split down what's going on up in here –

Delicate disintegrates of exquisite chicken sautéed with gentle shallots, impactful ginger, sweet-smelling garlic, and threw with a tart, clingy, prepared lemon and nectar sauce. Such appetizing, sweet chicken goodness gets heaped high on chewy quinoa, at that point finished off with fresh, sensitive strands of zucchini and squash, and sprinkled with new cut scallions and nutty sesame seeds.  This thin chicken quinoa bowl is light, new and marvelous!

Also Try Our Recipe : Creamy Garlic Spaghetti Squash Casserole (Paleo, Whole30 + Dairy-Free)

Ingredients
Stir-Fry:

• 1 TBS Oil neutral flavored such as vegetable or canola
• 1 large Shallot finely diced
• 1 pound Ground Chicken*
• 1 tsp Ginger freshly grated
• 2 cloves Garlic minced
• Kosher Salt and Ground Black Pepper to taste

Sauce:

• ½ Cup Unsalted Chicken Stock
• ¼ Cup Lemon Juice freshly squeezed*
• Zest of 1 Lemon
• 1/3 Cup Honey
• 1 TBS Reduced Sodium Soy Sauce
• 1 TBS Apple Cider Vinegar
• 1 TBS Cornstarch
• Pinch Crushed Red Pepper Flakes or more to taste (you can substitute Sriracha)

Optional For Serving: Lettuce, Quinoa (cooked according to package directions), Shredded Zucchini, Shredded Squash, Microgreens, Sliced Radishes, Sliced Green Onions, Sesame Seeds and Lemon Wedges

Instructions

1. Make the sauce: In a small bowl, whisk together all the ingredients for the sauce. Add in a teaspoon of sriracha or a pinch of red pepper flakes for heat, if desired. Set aside.
2. Stir-fry:  Heat the oil in a skillet over medium-high heat. Add in the shallot and cook, stirring occasionally, for 2 minutes, or until softened. Add in the chicken and season generously with salt and pepper. Saute, breaking up any lumps with a wooden spoon, until almost golden brown, about 3-4 minutes.
3. Add in the garlic and ginger. Cook until aromatic, about 1 minute. Add in the sauce and bring to a rapid simmer. Reduce heat and simmer until the sauce is slightly thickened, about 4 minutes. Taste and adjust for seasoning with salt and pepper.
4. To serve: Divide the lettuce and quinoa between serving bowls and add the chicken. Top with shredded vegetables and garnish with sesame seeds and green onions. Enjoy! 

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