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Lemon and Black Pepper Chicken


Preparation Time
15 - 20 minutes

Cooking Time
15 - 20 minutes


Allergy Information
Wheat Free, Lactose Free, Dairy Free, Gluten Free


  • 75g Lucy Bee Coconut Flour
  • Zest of 1 ½ lemons
  • 3 tsp. Lucy Bee Black Peppercorns, ground - available here
  • A pinch of Lucy Bee Himalayan Salt
  • 2 garlic cloves, crushed (keep separate)
  • 650g chicken breast, whole or cut into strips
  • 5 tbsp. Lucy Bee Coconut Oil
  • Juice of 2-3 lemons
  • 1 tsp. Lucy Bee Coconut Sugar
  • 1 tsp. fresh parsley leaves, chopped, plus extra to serve
  • Handful of chopped nuts, to serve (we used brazil nuts)
  • A drizzle of Lucy Bee Starseed Omega Oil, optional
  • Sautéed potatoes, to serve - see our recipe here


  1. In a shallow mixing bowl, combine the Lucy Bee Coconut Flour, lemon zest, ground Lucy Bee Whole Black Peppercorns and Lucy Bee Himalayan Salt and one of the crushed garlic cloves. Coat the chicken breasts in this.
  2. In a frying pan on a low heat, melt 2 tbsp. Lucy Bee Coconut Oil and add the coated chicken breasts. Fry and brown before turning. Add another 2 tbsp. Lucy Bee Coconut Oil and fry until the chicken is cooked through, then set aside.
  3. In the same pan, on the lowest heat, add the final tbsp. of Lucy Bee Coconut Oil, allow it to melt before adding the lemon juice (please note, this may spit and sizzle, so be careful), Lucy Bee Coconut Sugar and the remaining garlic. Stir to dissolve the Lucy Bee Coconut Sugar.
  4. Return the chicken to the pan, along with the parsley. Season with extra, ground Lucy Bee Whole Black Peppercorns and cook in the sauce for 2 minutes, allowing the sauce to reduce a little.
  5. Serve with nuts sprinkled over, optional Lucy Bee Starseed Omega Oil and our Sautéed Potatoes and vegetables of choice.

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