Skillet Lemon Chicken with Asparagus + Roasted Potatoes

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Ingredients (makes 5 servings):

  • 5 chicken thighs

  • 1 TBSP avocado oil

  • Paprika

  • Oregano

  • Black pepper

  • 1 clove garlic, minced

  • 1 cup chicken broth

  • 1/2 cup coconut milk

  • 1 TBSP spicy brown mustard

  • Juice from 2 lemons

  • 15-20 spears of asparagus

  • 10-15 mini multicolor potatoes (I buy mine from Trader Joe’s)

Directions:

For the chicken:

  1. Season chicken thighs with paprika, oregano, + black pepper.

  2. Put 1 TBSP of avocado oil in a skillet and sear 5 chicken thighs for 7-10 minutes (until cooked through): set aside.

  3. In the same skillet add 1 clove of minced garlic for 1-3 minutes.

  4. Then, add 1 cup of chicken broth, 1/2 cup coconut milk, 1 TBSP of spicy brown mustard and the juice from 2 lemons.

  5. Bring to a slow boil.

  6. Add chicken back in and let simmer for 10-15 minutes so flavors fuse together.


For the asparagus:

  1. Preheat oven to 400.

  2. Spray a baking sheet with olive oil spray and place asparagus on sheet; season with salt + pepper.

  3. Cover with tinfoil and bake for 15-20 minutes or until tender.


For the potatoes:

  1. Dice up a mini potatoes and roast on 400 for 15-20 minutes.

  2. Finish on 525 broil for 3-5 minutes for some extra crisp. (You can also pair this with rice as an alternative!)