Ingredients

The following ingredients have 3 Servings
  • 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

Instruction

  • 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.