The best lemon chicken recipe is not too lemony, just the right flavor, with garlic, ginger, lemon and herbs! This Paleo-style lemon chicken is super easy to make – just stir the marinade, lightly coat with an almond flour mix, and bake. Of course it’s gluten-free and grain-free. There’s no fuss, no mess, and it’s ready in 45 minutes. Serves 4.

Lemon Chicken with Ginger & Garlic

Rating: 51


  • 3 tablespoons coconut oil
  • 1 inch fresh ginger root, peeled and diced, or crushed in a garlic press
  • 1 cloves garlic, crushed
  • 1 tablespoon minced herbs: thyme, rosemary, basil, sage, or tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Zest of 1 lemon
  • 3 tablespoons lemon juice
  • Almond Flour Mix:
  • 3/4 cup almond meal
  • 1/4 cup arrowroot powder
  • 1/2 tablespoon unprocessed salt
  • Black pepper to taste
  • Chicken:
  • 2 chicken breasts, boneless organic, pasture-raised, sliced in half (4 pieces)
  • Garnish:
  • Thinly sliced lemons


  1. Preheat oven to 350º. Grease a 9 x 13 inch glass pan with coconut oil.
  2. Marinade:
  3. In a shallow pan on the stove, melt the oil slowly and remove it from heat. Add the ginger, garlic, herbs, salt, pepper, lemon zest, and lemon juice. Mix together well.
  4. Almond Flour Mix:
  5. In another shallow bowl, mix the almond meal, arrowroot, salt, and pepper.
  6. Chicken:
  7. Pat the chicken dry. Dip each piece into the marinade and then in the flour mix. Cover it completely with flour. Place in the prepared baking pan.
  8. Bake uncovered about 45 minutes or until internal temperature is 170-180º. Turn it every 15 minutes so it cooks evenly and browns a bit on the top.

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