Step 1

Begin by heating up a large skillet to medium-medium high heat. Once hot, add 1 tbsp coconut oil.

Step 2

Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).

Step 3

Add remaining coconut oil if needed. Toss in crushed garlic, asparagus, and mushrooms.

Step 4

Saute until asparagus is crispy, and mushrooms are soft and fragrant (about 10 minutes)

Step 5

Return the chicken to the pan. Add in coconut milk, lemon juice, and lemon rind.

Step 6

With the skillet on medium high heat, cover. Wait until the mixture bubbles, then lower to medium low. Cook for an additional 3-5 minutes or until the chicken is cooked through.

Step 7

Salt to taste and serve with rice, pasta, or zoodles.