Lemon chicken with asparagus and mushrooms
Lemon chicken with asparagus and mushrooms combines tangy lemon flavors with creamy coconut milk, creating a nourishing dish. It's ideal for both quick weeknight meals and special occasions, offering a satisfying balance of protein and vegetables.
Cook time 25 min
Prep time 10 min
Ingredients:
2 tbsp coconut oil8 chicken breasts
1 short spray cooking spray oil
3 garlic cloves
1.67 lb asparagus
1/2 lb mushrooms
3/4 cup coconut milk
5 tsp lemon juice
1 dash salt
Lemon chicken with asparagus and mushrooms is a delightful, healthful dish that perfectly combines tangy citrus flavors with the richness of coconut milk. This recipe is both nourishing and satisfying, providing a wonderful balance of lean protein, fresh vegetables, and creamy coconut milk. It’s perfect for a quick weeknight dinner or a special occasion meal.
Instructions:
- Trim the asparagus and cut into 2-inch pieces.
- Slice the mushrooms.
- Mince the garlic cloves.
- Juice the lemons to obtain 5 teaspoons of lemon juice.
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
- While the oil heats up, season the chicken breasts lightly with a dash of salt.
- Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, add the remaining 1 tablespoon of coconut oil.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the asparagus and mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Return the chicken breasts to the skillet with the sautéed vegetables.
- Add the coconut milk and bring to a simmer.
- Pour in the lemon juice and stir to combine.
- Simmer for an additional 3-5 minutes to allow the flavors to meld together, and to allow the sauce to thicken slightly.
- Taste and adjust seasoning with a dash of salt if needed.
- Serve the lemon chicken hot with asparagus and mushrooms, spooning the coconut milk sauce generously over the top.
This lemon chicken with asparagus and mushrooms in coconut milk recipe is not only delicious but also packed with nutrients. The vibrant flavors of lemon and coconut milk make this dish both refreshing and comforting. With the right preparation and cooking techniques, you can create a restaurant-quality meal right in your own kitchen. Enjoy the rich taste and the nutritional benefits of this fantastic dish.
Lemon chicken with asparagus and mushrooms FAQ:
Cook the chicken breasts for about 6-7 minutes on each side over medium-high heat, or until fully cooked and golden brown. The total cooking time is approximately 12-14 minutes.
It's best to use thawed chicken breasts for even cooking. If using frozen, ensure they are fully thawed before cooking, as frozen chicken may not cook evenly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can substitute coconut milk with heavy cream for a richer sauce or using almond milk for a lighter option. However, this will change the flavor slightly.
The best way to check doneness is to use a meat thermometer; the internal temperature should reach 165°F (75°C). Alternatively, the juices should run clear when the thickest part of the chicken is cut.
Tips:
- Make sure to preheat the pan adequately before adding the chicken to ensure a nice sear and retain the juices.
- Cut the asparagus into evenly sized pieces to ensure they cook uniformly.
- Use full-fat coconut milk for a richer, creamier sauce.
- After adding the garlic, stir frequently and cook just until it’s fragrant to prevent it from burning.
- Add lemon juice just before serving to preserve its bright, fresh flavor.
- Season the dish with salt to taste, but be mindful of the natural flavors from coconut milk and lemon which enhance the dish without needing too much salt.
Nutrition per serving
4 ServingsCalories 500kcal
Protein 60g
Carbohydrates 13g
Fiber 6g
Sugar 6g
Fat 24g
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