One Pan Lemon Chicken with Asparagus

INGREDIENTS

chicken breasts (boneless, skinless)

1/4 cup

tapioca flour for paleo or plain gluten free flour

2 tbsp

olive oil

3/4 tsp

sea salt (plus more for seasoning)

1/2 tsp

ground black pepper (plus more for seasoning)

1 lb

asparagus stalks (ends trimmed and then cut in half)

2 cloves

garlic (crushed)

3 tbsp

fresh lemon juice

1/2

zest of lemon

1 tbsp

dijion mustard

1 cup

chicken stock (aim for a lower sodium stock)

1 tbsp

fresh parsley (roughly chopped + more for garnishing)