Lemon-Herb Coconut Chicken with Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked in a bright lemon-garlic coconut cream sauce, finished with fresh herbs and perfectly roasted asparagus for a vibrant, Whole30-compliant weeknight meal. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 42 minutes pairs (6 oz each) boneless chicken breasts, full-fat coconut milk, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 322 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.

★ 3.8 (14 ratings) Prep: 15 min Cook: 27 min Serves 4 Mediterranean cuisine 322 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 12 oz trimmed asparagus on a parchment-lined baking sheet, drizzle with 1 tbsp avocado oil, and season with 1/4 tsp salt and 1/8 tsp black pepper; roast for 12 minutes until tender-crisp.
  2. Step 2: Season 4 boneless chicken breasts (6 oz each) with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp avocado oil in an oven-safe skillet over medium-high heat; sear chicken for 3 minutes per side until golden brown, then transfer skillet to oven.
  3. Step 3: Stir 1/2 cup full-fat coconut milk, 2 tbsp chopped sun-dried tomatoes, 3 minced garlic cloves, and 1 tsp lemon zest into the skillet with chicken; bake for 15 minutes until chicken reaches 165°F (74°C) and sauce thickens slightly.
  4. Step 4: Remove skillet from oven, stir in 2 tbsp chopped fresh parsley, and serve immediately over roasted asparagus.

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Frequently asked questions

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

Total time is about 42 minutes (15 min prep + 27 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-Herb 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 full-fat coconut milk from drying out.

Can I substitute ingredients in Lemon-Herb 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-Herb 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-Herb 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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