Lemon-Garlic Coconut Chicken with Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts bathed in a vibrant coconut cream sauce with bright lemon zest and garlic, served over perfectly roasted asparagus for a light yet satisfying Whole30 dinner. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 40 minutes pairs coconut cream, zested and juiced lemon, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.4 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a parchment-lined baking sheet.
  2. Step 2: Season 4 boneless, skinless chicken breasts (6 oz each) evenly with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear chicken for 3 minutes per side until golden brown.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves and 1/4 cup chopped oil-packed sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant. Pour in 1/2 cup coconut cream and 1 tbsp lemon juice, then simmer for 3 minutes until slightly thickened.
  4. Step 4: Place seared chicken back in the skillet, nestling it into the sauce. Add the asparagus to the skillet, cover with a lid or foil, and bake for 12-15 minutes until chicken reaches 165°F (74°C) and asparagus is tender-crisp.
  5. Step 5: Remove from oven, stir in 1 tsp lemon zest and 2 tbsp chopped fresh parsley. Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Lemon-Garlic Coconut Chicken with Roasted Asparagus take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Garlic Coconut Chicken with Roasted Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut cream from drying out.

Can I substitute ingredients in Lemon-Garlic Coconut Chicken with Roasted Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Garlic Coconut Chicken with Roasted Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Garlic Coconut Chicken with Roasted Asparagus whole30?

Yes — this recipe is tagged whole30, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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