Prep the vegetables by removing the woody ends of asparagus, chopping it, and giving the dill a rough chop and the garlic a quick mince.
Slice your chicken breasts to make smaller, tender shapes, removing tendons.
Add skillet to the stove with 2 tsp olive oil and heat to medium-high heat. While heating, salt and pepper the chicken breasts.
Cook each side of the chicken for 5-6 minutes or until golden brown, flip and cook until opaque and cooked through. Remove from pan and set aside.
Add another tsp of olive oil to the same skillet. Add the asparagus and the minced garlic and sauté for about 2 minutes.
Turn the heat to medium/medium-low and add the juice of the lemon. Add the zest, chicken broth, and all-purpose seasoning.
In a small bowl, add the arrowroot powder and almond milk and whisk well. Add a bit of the warm chicken broth/lemon mix from the stove to the bowl and temper the arrowroot/ almond mixture.
Add the mixture to the skillet, stirring until a thick sauce forms. Stir in the dill, add the chicken back in. Stir to warm the chicken again and coat with sauce. To garnish, add the slices of lemon and additional zest. Enjoy!