Creamy Lemon Chicken with Asparagus and Mushrooms

Ingredients

• Coconut oil

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Garlic

  Raw

  3 cloves, minced or 9g

• Asparagus

  Raw

  1 ⅔ lb or 755g

• Mushrooms

  White, raw

  ½ lb or 227g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¾ cup or 170g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Begin by heating up a large skillet to medium-high heat. Once hot, add 1 tbsp coconut oil.
2. Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).
3. Add remaining coconut oil if needed. Toss in crushed garlic, asparagus, and mushrooms.
4. Sauté until asparagus is crispy, and mushrooms are soft and fragrant (about 10 minutes).
5. Return the chicken to the pan. Add in coconut milk, lemon juice, and zest.
6. 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.

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