Chicken Breast with Lemon and Spring Onions

This delightful recipe is a harmonious blend of tender chicken, zesty lemon, and fresh spring onions. The chicken breast is infused with the tanginess of lemon and the subtle heat of cayenne pepper, creating a dish that's both refreshing and slightly spicy. The creamy and flavorful sauce made from chicken broth and lemon provides a luscious coating for the meat, ensuring every bite is delicious. Ideal for a quick family dinner, this dish is both satisfying and light. The use of simple ingredients accentuates the natural flavors, making it perfect for those who appreciate uncomplicated yet tasty meals. The texture of the chicken is beautifully complemented by the crispiness of spring onions. With its bright flavors and appealing presentation, it's a wonderful option for both casual and special occasions. Offering a balance of protein and zest, this dish is best served with a side of fluffy rice.

Ingredients

Main Ingredients

750 g chicken breast fillets
1 lemon
5 spring onions
250 ml chicken broth

Spices

Salt
Black pepper
1 pinch cayenne pepper

Sauces

3 tbsp sunflower oil (or olive oil)
2 tsp cornstarch

Preparation Time

Total time: 30 minutes

Step-by-Step Instructions

Rinse the **chicken breasts** under cold water, pat them dry, and cut into small pieces.
Season the chicken pieces with a bit of **salt**, **pepper**, and **cayenne pepper**, then set them aside on a plate.
Wash the **lemon** in hot water, dry it, and finely grate its zest.
Coat the chicken pieces all over with half of the grated lemon zest. Place in the refrigerator for 15 minutes to let the flavors infuse.
Squeeze the juice from the lemon and set aside.
Clean the **spring onions** and slice them into thin rounds.
Heat the **oil** in a pan and brown the chicken pieces on all sides until they are golden.
Add the spring onions to the pan and sauté them briefly with the chicken.
Mix the **lemon juice** with the **chicken broth** and dissolve the **cornstarch** in it.
Pour the lemon-broth mixture into the pan, bring it to a boil, and let it simmer slowly for 10 minutes over low heat.
Season the sauce to taste with additional **salt**, **pepper**, and **cayenne pepper** if desired.
Serve the chicken ragout with rice, sprinkled with extra spring onion slices for garnish. Enjoy!

Tips

Use organic chicken for the best flavor and tenderness.
If you prefer milder heat, reduce the amount of **cayenne pepper**.
Prepare the lemon zest and juice ahead of time to streamline the cooking process.

Nutritions

Calories: 350 kcal
Protein: 30 g
Fats: 15 g
Carbohydrates: 10 g

Variations

For a vegetarian option, replace the chicken with firm tofu and the chicken broth with vegetable broth.
For a gluten-free version, ensure the corn starch is labeled gluten-free.

Serving Suggestions

Pair with jasmine or basmati rice for added aroma.
Serve with a side salad of mixed greens with a light vinaigrette.

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