Chicken, Asparagus & Sweet Potato Skillet
Caitlin Cipriano
Head Nutritionist
Ingredients
- 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
Tips
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.
Preparation
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Cut 1
On a cutting board, cut the chicken into small pieces and season with salt and pepper.
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Heat 2
In a skillet over medium heat, add olive oil, garlic, and chicken.
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Sauté 3
Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.
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Add 4
In the same skillet, add sweet potato and chicken broth.
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Cook 5
Cook for about 7-10 minutes or until the sweet potato is cooked.
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Simmer 6
Add asparagus and cook for about 4-5 minutes.
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Season & Enjoy! 7
Season with salt, pepper, and crushed red pepper. Top with parm cheese if desired.
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