Place a pan over medium heat and add 2 tbsp oil to the pan.  Once the pan is warm, add in onion and potatoes. Cook, stirring occasionally for 5 minutes.

Add asparagus to the pan and cook for another 5 minutes, covered, stirring occasionally for 5-7 more minutes or until potatoes are fork tender. Season with salt.

Once veggies are cooked, remove them from the pan into a bowl and set aside. 

In a bowl or pyrex measuring cup combine arrowroot powder, chicken stock, lemon juice, rosemary, garlic powder and lemon zest and stir to combine.

Pour the mixture into the still hot pan and cook while whisking for about 1 minute until the sauce has thickened.

Add back in the veggies and add the chicken then season to taste with salt and pepper.