Chicken, Asparagus & Sweet Potato Skillet

Caitlin Cipriano

Head Nutritionist


  • 1 lb free range organic boneless chicken breasts
  • 1 tablespoon olive oil
  • Salt and ground fresh black pepper
  • 3 garlic cloves — minced
  • 1 medium sweet potato — peeled and diced
  • ½ cup chicken broth or water
  • ½ lb 225 g fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon  crushed red pepper

Ready in 35 minutes

4 Servings

265 kcals per serving


This would be great to have for meal prep lunches for the week or as a great dinner meal. Feel free to divide servings as they work into your goals.


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