Serves 4

Carbs per Serve 6.5g


  • 3-4 large chicken breasts
  • 2 tbsp coconut oil
  • 3 garlic cloves, crushed
  • 8 medium sized asparagus spears, cut into 1 inch pieces
  • 250g sliced mushrooms
  • ¾ cup coconut milk 
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Salt to taste


  1. Begin by heating up a large pan to medium-medium high heat. Once hot, add 1 tbsp coconut oil.
  2. Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).
  3. Add remaining coconut oil if needed. Toss in crushed garlic, asparagus, and mushrooms.
  4. Saute until asparagus is crispy, and mushrooms are soft and fragrant (about 10 minutes)
  5. Return the chicken to the pan. Add in coconut milk, lemon juice, and lemon rind.
  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.
  7. Salt to taste and serve with rice, pasta, or zoodles.

Original Recipe from