Creamy Lemon Chicken with Asparagus and Mushrooms

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts, large

• Produce

  • 8 Asparagus spears, medium sized
  • 3 Garlic cloves
  • 1 Lemon, Juice of
  • 1 Lemon, Zest of
  • 8 oz Mushrooms

• Canned Goods

  • 3/4 cup Coconut milk

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on wholesomelicious.com

Description

Ingredients

• 3-4 large chicken breasts
• 2 tbsp coconut oil
• 3 garlic cloves, crushed
• 8 medium sized asparagus spears, cut into 1 inch pieces
• 8 oz sliced mushrooms
• ¾ cup coconut milk (the canned stuff, you can use light or full fat)
• Juice of 1 lemon
• Zest of 1 lemon
• Salt to taste

Directions

• Begin by heating up a large skillet to medium-medium high heat. Once hot, add 1 tbsp coconut oil.
• Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).
• Add remaining coconut oil if needed. Toss in crushed garlic, asparagus, and mushrooms.
• Saute until asparagus is crispy, and mushrooms are soft and fragrant (about 10 minutes)
• Return the chicken to the pan. Add in coconut milk, lemon juice, and lemon rind.
• With the skillet on medium high heat, cover. Wait until the mixture bubbles, then lower to medium low. Cook for an additional 3-5 minutes or until the chicken is cooked through.
• Salt to taste and serve with rice, pasta, or zoodles.