Description

This Creamy Lemon Chicken and Asparagus recipe combines zesty lemon with rich coconut milk to create a light yet satisfying meal featuring lean protein and fiber-rich asparagus.

Ingredients

Scale

1.5 lbs Boneless Skinless Chicken Breast
1 bunch Fresh Asparagus
4 cloves Minced Garlic
1 large Lemon (Juice & Zest)
1/2 cup Full-Fat Coconut Milk or Greek Yogurt
2 tbsp Avocado Oil or Ghee
1/4 cup Chicken Bone Broth
1 tsp Dried Oregano
1 tsp Dried Thyme
Sea Salt and Black Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Pat the chicken breasts dry and slice them into thin cutlets or bite-sized pieces. Season with salt, pepper, and dried herbs
Heat avocado oil or ghee in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the pa
In the same skillet, add the trimmed asparagus and sauté for 3-4 minutes until bright green and crisp-tender. Remove asparagus from the pa
Lower the heat to medium, add minced garlic, and sauté for one minute. Add chicken bone broth to deglaze the pan, then stir in coconut milk or Greek yogurt, lemon juice, and lemon zest
Simmer the sauce for 2-3 minutes until thickened, whisking constantly. Return chicken and asparagus to the skillet, toss to coat in the sauce, and warm through before serving

Notes

For a dairy-free version, use coconut cream instead of Greek yogurt.

To avoid mushy asparagus, sauté briefly until crisp-tender.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 1g
Sodium: 500mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 38g
Cholesterol: 75mg