Sorry for such the late post this week. I was fortunate enough to attend an education conference in Washington D.C this past week. I love going to this conference as it lets me meet with pre-service educators from all around the country. Sounds a little corny, but it gets me really excited for teaching!
Anyway, right before I left for D.C, I made this scrumptious meal that even my brother liked (ok, he wouldn’t eat the mushrooms, but hey, it’s something!).
When I make soups, I sometimes add in a cheese rind to enhance flavor (see this recipe for an example). So to add a lemony flavor to this recipe, I threw in lemon rinds during cooking time.
Lemon Chicken with Asparagus and Mushrooms (Paleo)
1 tbsp avocado oil
1 lb skin-less chicken breasts, chopped into bite-sized pieces
1 onion, chopped
4 garlic cloves, minced
10 asparagus spears, cut into bite-sized pieces
2 portobello mushrooms, diced
1 cup canned coconut milk (full-fat)
1 tsp fresh rosemary, chopped
1 lemon, cut into quarters
Salt and Pepper, to taste
Vegetable or chicken broth
In a deep skillet, heat oil and add chicken. Season with salt and pepper, cook completely and set aside on a plate.
Add onions and garlic cloves to the skillet and sauté for 2 minutes. Add in asparagus and mushrooms and cook for an additional 12 minutes, or until onions begin to brown and mushrooms shrink in size. If vegetables begin to stick to the skillet, add in a splash of vegetable/chicken broth. Return chicken to the skillet and mix altogether.
Add in coconut milk and rosemary. Squeeze in the lemon juice from lemons (careful for seeds) and then add in the lemon rinds.
Bring to a boil and then reduce to a simmer for 5 minutes. Remove lemon rinds and season with salt and pepper before serving.