Paleo Lemon Chicken with Asparagus

Ingredients

• about 680 g Chicken Breast
• about 450 g Asparagus
• 0.25 cup Lemon Juice
• 0.25 cup Chicken Broth
• 2 cloves Garlic
• 1 tbsp Coconut Aminos
• 1 tbsp Arrowroot Starch
• 2 tbsp Avocado Oil
• 1 tsp Lemon Zest

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Breast into bite-sized pieces. In a medium bowl, toss the chicken pieces with the 1 tbsp Arrowroot Starch until evenly coated.
2. 2Heat the 2 tbsp Avocado Oil in a large 30.48 cm skillet over medium-high heat until shimmering, about 175°C.
3. 3Add the coated chicken to the hot skillet in a single layer. Cook for 3-5 minutes, undisturbed, until the bottom is golden brown. Stir and continue cooking for another 3-5 minutes until browned on all sides and the internal temperature reaches 74°C.
4. 4Add the 2 cloves Garlic, minced, and the about 450 g Asparagus to the skillet with the chicken. Stir-fry for 3-4 minutes until the garlic is fragrant and the asparagus is bright green.
5. 5Pour in the 0.25 cup Chicken Broth and the 0.25 cup Lemon Juice. Add the 1 tbsp Coconut Aminos and the 1 tsp Lemon Zest. Stir everything together well.
6. 6Bring the liquid to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the asparagus is tender-crisp. Ensure the chicken is cooked through, with an internal temperature of 74°C.
7. 7Serve the Paleo Lemon Chicken with Asparagus immediately.

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