Lemon-Basil Skillet Chicken Cutlets
Easy Roasted Carrots and Broccoli
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- ¼ cup tapioca flour
- ¼ cup avocado oil
- 3 cloves garlic, minced
- 3 Tbsp chopped fresh basil
- 1 cup white wine (or use chicken broth)
- 3 Tbsp fresh lemon juice
- 1 lemon, sliced
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Place flour in a shallow bowl; season chicken lightly with salt and pepper. Dredge chicken in flour.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 2 minutes per side or until browned.
- Reduce heat to medium; add garlic, basil, wine, lemon juice, and lemon slices. Cook 5 minutes or until liquid is reduced by half and chicken is done.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots, halved lengthwise
- 1 lb broccoli, cut into florets
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss carrots, broccoli, oil, and garlic on a large baking sheet. Sprinkle with salt and pepper; toss.
- Bake 20 to 25 minutes or until tender and carrots are slightly caramelized, turning once during last 10 minutes of baking.
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