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Makes 6 servings


  • 3 Tbsp. coconut oil
  • 4 chicken breasts, cubed
  • 2 cloves garlic, chopped
  • ½ tsp. sea salt
  • 2 cups vegetable broth, divided
  • 3 lemons, juiced and zested
  • 1 Tbsp. low sodium soy sauce
  • 1 Tbsp. corn starch
  • 4 Tbsp. honey
  • ½ tsp. sesame seeds
  • ¼ cup green onions, diced


Melt coconut oil in a large skillet over high heat. Add chicken and brown quickly – just enough to get a little golden brown color on the outside. Chicken will not be cooked thoroughly. Place chicken into crock pot.

Sprinkle garlic and salt over chicken. Drizzle 1 ¼ cups vegetable broth over the chicken. Cover and cook on low for 4-6 hours, until tender.

30-40 minutes before serving, whisk the remaining vegetable broth with lemon juice and zest, soy sauce, cornstarch, and honey. Pour into the crockpot and stir to coat. Turn crockpot to high and cook for 30 minutes until sauce thickens.

Sprinkle with sesame seeds and green onions before serving.

Nutrition analysis per serving: 200 calories, 8 g fat, 18 g protein, 15 g carbohydrate, 0 g fiber, 360 mg sodium

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