Pay attention to this recipe for lemon chicken because it is a great recipe to take to work. And it is that, in addition to being easy to prepare, it is a gluten-free recipe that allows infinite combinations to eat healthily.

Today's lemon chicken has been served with cooked white rice and bimi and sautéed asparagus. Although, as I was saying, it can be accompanied by millet and quinoa that do not contain gluten so that it remains suitable for celiacs.

Goes well with infinity of vegetables… Broccoli sprigs, mushrooms, sauteed peppers. In fact, lemon chicken can be served on a bed of creamy mashed potato. As a result we will have a nutritionally very complete dish.

It is also very easy to transport and, above all, to reheat. Put the rice and vegetables in the same airtight container and the chicken in a different one. At mealtime, heat the chicken a little, add it with the rest of the ingredients and ready to enjoy.

Lemon chicken to take to work

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Juicy recipe with an Asian flair to eat at work.

Mayra Fernandez Joglar

Recipe type: meat
Calories: 200
Rations: 4

Preparation time: 5M
Cooking time: 15M
Total time: 20M

Ingredients

For the lemon sauce

2 cloves of garlic
60 g chicken or vegetable broth
60 g lemon juice
40 g honey
20 g agave syrup
10 g cornstarch
20 g of tamari
5 g of sesame oil
1 pinch of ground ginger

For the rest of the recipe

2 chicken breasts diced
cooked white rice (optional)
sauteed bimi stalks (optional)
sauteed green asparagus (optional)
black sesame (optional)

Preparation

The first of all will be to prepare all the sauce ingredients.
We peel and chop the garlic cloves very finely. They can also be crushed in a mortar into a paste.
Next, we put them in a bowl along with the rest of the sauce ingredients and, with a spoon, we mix them until they are integrated. Keep in mind that cornstarch can clump, so make sure it is well faded. We booked.
Season the chicken cubes and the brown in a pan. They do not have to take a lot of color, when the center of the dice turns from pink to white they are ready for the next step.
When we have the chicken sautéed, add the sauce to the pan that we had reserved. We stir well so that the sauce reaches all the pieces. We will see how the sauce thickens slightly and how the chicken takes on a bright toasted color.
Then we withdraw and we serve along with the cooked white rice, the bimi and the sautéed asparagus.
Finally we decorate putting a thin slices of lemon and sprinkling a pinch of black sesame over the white rice.