Creamy Lemon Chicken with Asparagus and Mushrooms

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut oil

  2 tbsp or 27g

• Garlic

  Raw

  2 clove or 6g

• Asparagus

  Raw

  2 lb or 906g

• Mushrooms

  White, raw

  ½ lb or 227g

• Coconut milk

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

  12 tbsp or 180g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

Directions

1. Pat the chicken dry and season lightly with salt and pepper.
2. Heat a large skillet over medium-high and add half of the coconut oil.
3. Sear the chicken until browned, about 3 minutes per side. Transfer to a plate (it will finish cooking later).
4. Reduce heat to medium, add the remaining coconut oil, then stir in the crushed garlic, asparagus, and sliced mushrooms.
5. Cook, stirring occasionally, until the asparagus is crisp-tender and the mushrooms are browned and fragrant, about 8–10 minutes.
6. Return the chicken to the pan. Pour in the coconut milk, lemon juice, and add the lemon zest. Stir to combine.
7. Cover, bring to a gentle bubble over medium heat, then reduce to medium-low and simmer 3–5 minutes, until the chicken is cooked through to 165°. Season to taste with salt and pepper and serve.