1 large red bell pepper (stem removed, seeded, and diced)
1 pound fresh asparagus (cut into 2" pieces)
1 teaspoon lemon zest
½ cup chicken broth (low sodium, low fat)
Instructions
Wash the red pepper and asparagus. Remove stem, seeds and ribs the pepper; cut into large dice. Cut asparagus into 2 inch pieces. Mince or thinly slice the garlic.
Pat chicken breast pieces dry with food safe paper towels. Season breast with poultry, salt and pepper.
In a large, non-stick or well seasoned skillet, heat coconut oil over medium high heat. Add chicken breasts, cook 5 minutes, turn and cook an additional 5 minutes or until golden brown.
Stir in garlic and red pepper pieces. Add asparagus pieces and cook for 1 minute.
Stir in zest and chicken broth and turn heat to medium low. Cover and cook for 5-6 minutes. Serve immediately.