Lemon & Asparagus Chicken Skillet
This lemon & asparagus chicken skillet is a simple one-pan meal to make on a weeknight or for meal prep.
Ingredients
- 2 tbsp avocado oil
- 1 tsp sea salt divided
- ½ tsp pepper divided (omit for AIP)
- 1 lb chicken breast cubed
- 1 bunch asparagus chopped
- 3 cloves garlic minced
- ⅓ cup chicken broth
- Juice of one lemon
- 2 tbsp coconut aminos
- 1 ½ 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.
- 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.
Video
Notes
To prep the asparagus, start by chopping off the thick white ends and discarding. I recommend chopping the rest of the asparagus on a bias into 1/2"-3/4" pieces.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 14g | Protein: 36.9g | Fat: 15g | Fiber: 1.6g