Low carb meals are normally known for being tasteless. However, this recipes uses coconut milk as the creamy base with detoxing asparagus. MCT oil is also used to feed your body “healthy fats” that are more apt to be used as energy. While coconut is used to give this recipe a savory base, the coconut milk and MCT oil transfer little, if any of the coconut flavor into the dish. Decreasing your carbs and supplementing with the right fats is the key to staying full, losing fat, and maintaining a high level of energy (so you can workout). This recipe for Lemon Chicken with Creamy Asparagus is packed full of flavor and good fats!
The Difference between MCT oils and other saturated fats.
MCT stands for Medium Chain Triglycerides. These types of fat are sent directly to the liver. The liver then chooses whether to use them as energy or store them as fat. However, MCT oils in the liver are most commonly used as energy instead of being sent to fat cells.
Lemon Chicken with Asparagus
Makes 4 servings
Prep Time: 5 Mins / Cook Time: 20 Mins
- 3-4 large chicken breasts
- 2 – 3 tbsp MCT or coconut oil
- 3 garlic cloves, crushed or 3 frozen cubes
- 8 medium sized asparagus spears, cut into 1 inch pieces
- 8 oz sliced mushrooms (optional)
- ¾ cup coconut milk (the organic boxed stuff, you can use light or full fat)
- Juice of 1 lemon
- Zest of 1 lemon
- Salt to taste
Directions for Lemon Chicken with Creamy Asparagus
Heat MCT oil in a pan and sear chicken on both sides for 2 -3 minutes. This is just to cook the outside of the chicken, it will not be cooked all the way through.
Remove the chicken from the pan, add a little more oil, then add in your chopped asparagus, garlic, and mushrooms (mushrooms are optional, if you are bulletproof, you will want to remove them). Cook for about 10 minutes. This will allow the asparagus to stay slightly crispy, while any mushrooms are soft and tender.
Add the chicken back into the pan then add lemon, lemon rind, and coconut milk. Cook over medium high heat with a lid covering the the pan. When the sauce and chicken heat to boiling, turn the heat down and allow the dish to simmer for another 5 to 9 minutes. When the chicken is cooked all the way through you’re done and you can remove it from the heat.
Fitness Tips: To speed up your prep time, try using garlic and herbs that are frozen. I use frozen cubes from Trader Joe’s (frozen section). I simply pop them out of the squares and directly into the dish I’m making.
- Double it Up – Making double of this recipe could be a great way to save time. Pack the extras, place them in the fridge and use them on salads or as extra meals for the next couple of days.
Lemon Chicken with Creamy Asparagus is a quick meal that’s simple, low carb, dairy free, and gluten free. If you love it share it!