Lemon Ginger Chicken - Low Carb Meal of the Week - Gluten Free

Lemon Ginger Chicken

2 pounds boneless chicken breasts
1 cup lemon juice
4 cloves minced garlic
6 teaspoons ground ginger
1 cup gluten-free flour
1 teaspon paprika
1 teaspoon pepper
1/4 cup chicken broth
1 tablespoon honey
1/4 cup fermented Lemon pieces (I used about 2 pieces per chicken piece)
Coconut Oil

1. Combine lemon juice, garlic, 4 teaspoons ginger.  Place in zipper bag with chicken for 2 hours.
2. Combine remaining ginger, flour, paprika and pepper.
3. Remove chicken from marinade and coat with flour mixture.  Fry in oil until golden (about 3-4 minutes each side).
4. Place chicken in baking dish and drizzle with honey.  Arrange lemon on top and bake at 350 degrees for 45 minutes.  Baste ever 15 minutes.
5. Serve immediately.  Can serve over rice, but this will add lots of carbs.

Rainbow Chopped Salad (11 carbs per serving)

1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing, or Creamy Dill Ranch Dressing
1 tablespoon red onion, minced.

Place vegetables in a medium bowl.  Pour on dressing and toss to coat.  Refrigerate until serving.