Coconut Citrus Chicken with Asparagus

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings


  • 2 cups unsweetened coconut milk
  • 1 cup coconut flour
  • 1 cup shredded unsweetened coconut
  • 1 tablespoon fresh lemon zest
  • 1/2 teaspoon dried oregano
  • Sea salt and freshly ground black pepper to taste
  • 2 large lemons juiced
  • 1 teaspoon onion powder
  • 4 medium boneless skinless chicken breasts
  • 4 tablespoons coconut oil
  • 1 pound asparagus spears
  • 1 tablespoon olive oil


  • In a shallow bowl, add coconut milk. In a separate bowl, add the next 7 ingredients (coconut flour through onion powder) and stir to combine.
  • Coat each chicken breast with coconut milk, then dredge in the mixture covering each breast well. Set aside to rest for at least 10 minutes.
  • Preheat a large skillet to medium-high heat, heating the coconut oil. Place the chicken into the skillet and cook for 8 minutes per side, or until the chicken is cooked through. Remove from the skillet and set aside.
  • Preheat the grill In a medium bowl, toss together asparagus, sea salt, pepper and olive oil, coating asparagus well. To a grill plate/basket add seasoned asparagus and place on grill for 5 to 6 minutes, or until soft; remove and set aside.
  • Serve chicken with side of asparagus.


Serving Suggestion: N/A
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