4 Servings 25 min Cook
2 Tbsp Coconut Oil
8 Breast, bone and skin removed Chicken Breast
1 Spray , about 1/3 second Pam Cooking Spray
3 Cloves, minced Garlic
1 2/3 Lb Asparagus
1/2 Lb Mushrooms
3/4 Cup Coconut Milk
1 Lemon yields Lemon Juice
1 Dash Salt
Begin by heating up a large skillet to 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.
Sauté 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 zest.
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.
