– 1 lb chicken breast or tenders – 3 tbsp avocado or olive oil divided – 3 cloves garlic crushed – 8 large asparagus stalks – 2 14 oz cans full fat coconut milk – 2-3 cups chicken broth – Juice of 1 lemon about 1/4 cup – 1 tbsp lemon zest – Salt and Pepper to taste – 1/4 cup chopped fresh basil