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+ servings

Lemon Chicken

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 201
  • Carbs 15G
4 Servings


  • 3 chicken breast chopped into 2cm chunks
  • 1 onion peeled and chopped
  • 1 chicken stock cube made up with 500ml boiling water
  • 1 tsp onion powder
  • 125 ml no added sugar, concentrated lemon squash
  • 3/4 tsp xanthan gum
  • 1 lemon sliced
  • granulated sweetener or sugar to taste if required
  • 1/2 fresh pineapple cut into chunks
  • 1/2 chilli chopped (optional)
  • low calorie cooking spray


  1. Spray the frying pan with low calorie cooking spray and cook the onions, chilli and chicken on a medium heat.

  2. When the onion has softened and the chicken has browned slightly, remove from the pan and set aside.

  3. Add the stock, onion powder and no added sugar lemon squash to the pan and bring to the boil.

  4. Allow to simmer for a few minutes. Place half of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!

  5. When the right consistency is achieved, return the sauce to the pan and add the chicken.

  6. Add the lemon slices and cook gently for another 5 minutes.

  7. Stir in the pineapple and remove from the heat immediately.

  8. Taste, and add a little granulated sweetener if it's a bit too sour.

  9. Serve with your choice of accompaniment.