Lemon Chicken and Asparagus

Try making this wholesome and flavorful lemon chicken with asparagus as your next lunch or dinner! Asparagus is known to be rich in fiber, Vitamin K, and amino acids. Using tapioca flour over regular flour for this recipe is a great alternative that is gluten-free and paleo-friendly! Chicken is high in protein, thiamin, and selenium. Tomatoes are known to be an excellent source of nutrients like Vitamin A and Vitamin C! Zucchini is also full of Vitamin C and helps aid in weight loss. Season this dish with sea salt, pepper, and any other seasonings of your choice and enjoy!

Ingredients:

• 4 boneless and skinless chicken breasts

• ¼ cup tapioca flour

• 1 lb asparagus stalks

• ½ cup cherry tomatoes

• 1 zucchini, sliced

• 2 tbsp coconut oil

• 2 tbsp lemon juice

• 1 cup paleo chicken stock

• 2 cloves garlic, minced

• ½ zest of lemon

• 1 tbsp parsley, chopped

• ¾ tsp sea salt + more for seasoning

• ½ tsp black pepper + more for seasoning

Instructions:

1) In a bowl, combine tapioca flour, sea salt, and pepper.

2) Take chicken breasts and place all between two pieces of plastic wrap. Pound chicken breasts until they are all even in thickness.

3) Coat each chicken breast with flour mixture.

4) Add 1 tbsp of coconut oil to a skillet and bring to medium high heat. Add chicken to skillet, cooking each side for 5-6 minutes. Once cooked, remove chicken from the skillet and place on plate lined with paper towel.

5) Add remaining coconut oil to skillet and sauté asparagus, tomatoes, and sliced zucchini for 2-3 minutes. Add garlic and sauté for another minute. Pour lemon juice, chicken stock, parsley and lemon zest into skillet. Cover and let cook for another 4-5 minutes.

6) Add chicken into pan and rotate breasts, making sure they are coated in sauce. Season the sauce with additional salt and pepper as needed. Enjoy!