Lemon Garlic Chicken Asparagus Mushroom Skillet

About This Recipe

Chicken Asparagus Mushroom Skillet comes together in one pan and in 25 minutes. Tossed with a creamy lemon garlic sauce that is to die for and loaded with protein, veggies, and healthy fats! Gluten-free, dairy-free, paleo, and Whole30 approved.

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast ((cut into 1/2-1 inch pieces))
• 5 cups chopped asparagus ((500 grams))
• 4 cups sliced mushrooms ((200 grams))
• salt and pepper, to taste
• for topping: fresh parsley, basil, lemon zest...
• for serving: white rice, cauliflower rice, pasta...
• 2 heads roasted garlic*
• 3/4 cup full fat coconut milk
• 1/4 cup lemon juice
• 1/2 cup raw cashews, soaked and drained** ((I like to use whole cashews))
• salt and pepper, to taste

Instructions

1. Make the sauce. Add all ingredients for the sauce to a blender and blend until smooth and creamy. Set aside.
2. Heat a large nonstick pan over medium heat with a tablespoon of oil and let it get hot. Add chicken and salt and pepper and cook for 5-7 minutes stirring occasionally, until browned on the outside. Remove from the pan and set aside.
3. Add the asparagus to the pan and sauté for another 3-4 minutes, stirring occasionally. Add mushrooms and a little more salt and pepper and sauté for another 2-3 minutes, stirring occasionally. If needed, add a splash of broth or water to the pan to help deglaze the pan and get up the brown bits.
4. Turn down heat to low. Add the chicken back into the pan along with the sauce. Be mindful of adding the chicken juices or not. If adding, it will thin out the sauce some. Mix until well incorporated and warmed through, about 1-2 minutes. Top with fresh parsley and enjoy!