creamy lemon chicken with asparagus and mushrooms

This recipe is another great Whole 30 option. It can be served with potatoes or rice/pasta for people eating grains. You can also substitute the asparagus for broccoli.

CREAMY LEMON CHICKEN WITH ASPARAGUS AND MUSHROOMS
from Wholesomelicious

3-4 chicken breasts, pounded to an even thickness
1-2 Tbsp coconut oil
3 garlic cloves, crushed
8 medium sized asparagus spears, cut into 1 inch pieces, or 3+ cups of broccoli florets
8 oz sliced mushrooms
¾ cup coconut milk
juice of 1 lemon
zest of 1 lemon
salt and pepper, to taste

BROWN chicken in a pan over medium heat with 1 Tbsp coconut oil, about 3 minutes per side. Set chicken aside.

SAUTE mushrooms and asparagus with additional oil, if needed, until mushrooms are soft but asparagus is still crispy. Return chicken to the pan.

ADD coconut milk, lemon juice, and lemon rind. Cover skillet. When mixture bubbles, lower heat and cook for an additional 3-5 minutes, or until chicken is cooked through. Salt and pepper to taste.