Serves 4-6
- 3-4 organic boneless, skinless chicken breasts, rinsed
- 1/4 cup tapioca flour (Sprouts, Whole Foods)
- 2 tablespoons avocado oil
- 1 tablespoon coconut oil
- 3/4 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- 1 lb. asparagus stalks, trimmed and cut in half
- ½ teaspoon garlic powder
- 3 tablespoons fresh lemon juice
- Zest of ½ organic lemon
- 1 tablespoon Dijon mustard
- 1 cup organic chicken broth
- 2 tablespoons fresh parsley, chopped
Melt avocado oil in a cast iron skillet over medium-high heat. In a shallow bowl, mix tapioca flour, salt and pepper. Dredge the chicken breasts in the flour to completely coat. Using tongs, add the chicken to the hot oil. If the breasts are larger, cover with a lid to retain more of the heat. Add coconut oil if you need more oil to prevent sticking. Cook approximately 5 minutes on each side, depending on the size of the breasts. Once cooked, remove the chicken and place on a plate and set aside. In a small bowl, add lemon juice, zest, mustard, broth and garlic powder. Pour juice mixture over the asparagus. Bring to a boil, and then reduce heat to simmer until asparagus is tender. Stir in the parsley. Return the cooked chicken to the pan and spoon sauce over chicken. Garnish with additional parsley.
