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9Ingredients
30Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 chicken breasts (large)
- 2 Tbsp. coconut oil
- 3 garlic cloves (crushed)
- 8 asparagus spears (medium sized, cut into 1 inch pieces)
- 8 oz. sliced mushrooms
- 3/4 cup coconut milk (the canned stuff, you can use light or full fat)
- 1 lemon
- 1 lemon
- salt (to taste)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol145mg48% |
Sodium470mg20% |
Potassium1290mg37% |
Protein52g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A8% |
Vitamin C80% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(17)
Kreitz a year ago
This is decicious! Even both my picky kids liked it! I switched veggies to onions, broccoli, and zucchini, then added thyme, coriander, a little tumeric, water, chicken bollion, unsweetened cashew yogurt to add back thickness (I only had one can of coconut milk), and just a touch on honey. SO SO GOOD!!
Peter Hannigan 5 years ago
Great, lemon and garlic and coconut milk, worked so well together. Almost Asian with a twist of Mediterranean.
Cath B. 5 years ago
I prepared this for my week meals. Taste delicious. The only thing to take into consideration is coconut oil is very jumpy (don’t know how to describe it) but it made a mess all over my stove. Next time I’ll try with a higher pan or less oil.
Mrs. Stud Muffin 5 years ago
Delicious! Super easy. Didn’t have coconut oil so I just used vegetable. Served it with baby potatoes that I sautéed with the mushrooms and asparagus. Kid and adult reviews are in... they all said they’d eat it again!
Myron Valentine 5 years ago
This is a keeper! So quick and so easy. This recipe works for whole30. So, that’s one less meal to plan
Melissa Morgan 5 years ago
Yum! added kosher salt at the end and that was the only modification I made. so good and filling.
Morley 6 years ago
just ok but that may have been user error. my lemons went bad so i had no zest. tried doubling with lemon juice from fridge. it turned out pretty bland.
Sandra Ballar 6 years ago
greet low carb dinner. very tastey. two servings of veggies plus protein. would make this again.
Gauthier 6 years ago
This chicken was awesome we changed a couple things like using heavy cream instead of coconut milk since my son is allergic to coconut and we added lemon pepper. We will definitely keep this recipe for future use.
Rosalia Tolentino 7 years ago
This dish was super easy to make and delicious! My toddler and I devoured this.
I only had a little bit of coconut milk on hand so I added a splash of regular milk and cream cheese.
I will definitely make this again!
Vicki D. 8 years ago
Liked it a lot. Omitted mushrooms, added more asparagus, added roasted grape tomatoes and red pepper flakes as was mentioned in previous reviews. Served over tri-colored orzo. I probably used too much lemon juice, otherwise, was pretty delicious!
Lauren Brashears-Rogalski 8 years ago
I'm a beginner cook and this turned out pretty good! I added some roasted grape tomatoes to the top which were a nice contrast to the flavor and I served over quinoa. My chicken was slightly over cooked but that didn't matter to my husband he ate it anyway and loved it.
Maryanne D. 8 years ago
I did not even use salt. Delicious and healthy. Also, easy to prepare in the summer when it is hot and you need a quick meal.
holly s. 8 years ago
Amy, Thank you for sharing this! I knew it would be great with that line up of ingredients. My two cents. I added crushed red peppers. More garlic. Took cover off to reduce liquid. Served over sautéed spinach. Delicious.
Rebecca Johns 8 years ago
A really tasty dish which the family enjoyed. I added some powdered chicken stock instead of salt just to give it a little extra taste.
Served this with 1/2 cup of basmati rice and steamed vegetables.