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
- 3/4 Cup coconut milk
- Juice of 1 lemon - Leave out for spring
- Zest of 1 lemon
- Salt to taste
Preparation:
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.
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 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 cauliflower rice or zoodles.
Approved Season(s): WildFit summer
Time: 5 min prep time, 25 min cook time
Serves: 4
Source: Ariel Richards, getwildfit.com