– 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