Description

This lemon & asparagus chicken skillet is a simple one-pan meal to make on a weeknight or for meal prep. It’s Whole30, Paleo, AIP, and gluten-free.

Ingredients

Scale

2 tbsp avocado oil
1 tsp sea salt, divided
1/2 tsp pepper, divided (omit for AIP)
1 lb chicken breast, cubed
1 bunch asparagus
3 cloves garlic, minced
1/3 cup chicken broth
Juice of one lemon
1 tbsp coconut aminos
1 tsp arrowroot starch
2 tbsp green onion, chopped

Instructions

Using a large skillet, heat the avocado oil on medium heat.
Add the chicken to the skillet and lightly season with salt and pepper. Cook until the chicken reaches an internal temperature of 165 F. Set aside.
Prepare the asparagus by chopping off the thick white base, and then slice in half again.
Add more oil to the pan if needed and saute the asparagus with more salt and pepper for about 5-7 minutes or until softened and lightly crisp. Set aside.
Reduce the heat slightly and add the minced garlic to the pan. Cook until fragrant.
Add the broth, lemon juice, coconut aminos, and arrowroot starch to the pan and stir for about 2-3 minutes or until the sauce lightly thickens.
Add the chicken and asparagus back to the pan and cook for another 2 minutes to reheat.
Serve topped with green onion and season further to taste.

Notes

All nutrition facts are an estimation and not exact.

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Prep Time: 10
Cook Time: 25
Category: one pan meals
Method: stove top
Cuisine: Global

Nutrition

Serving Size: 1 serving
Calories: 335
Fat: 15g
Carbohydrates: 14g
Fiber: 1.6g
Protein: 36.9g