All in one dish you get seasonal asparagus paired with the sweetness of a sweet potato. This dish is colorful and great for the GI tract as it is filled with fiber and anti-inflammatory vitamins such as A and C.
1 LB. BONELESS CHICKEN BREAST
1 TBSP OLIVE OIL
SALT AND GROUND FRESH BLACK PEPPER
3 GARLIC CLOVES, MINCED
1 MEDIUM SWEET POTATO, PEELED & DICED
½ CUP CHICKEN BROTH OR WATER
½ LB FRESH ASPARAGUS (the spears should be cut at a diagonal in 1 and 2 inch pieces)
½ TSP FINE SEA SALT
½ TSP FRESHLY GROUND BLACK PEPPER
½ TSP CRUSHED RED PEPPER
STEP 1: On cutting board, cut the chicken into small pieces and season with salt and pepper.
STEP 2: In a skillet over medium heat, add olive oil, garlic, and chicken.
STEP 3: Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.
STEP 4: In the same skillet, add sweet potato and chicken broth. Cook for about 7-10 minutes or until the sweet potato is cooked.
STEP 5: Add asparagus and cook for about 4-5 minutes. Season with salt, pepper, and crushed red pepper.
Nutrition per Serving: Calories 424, Total Fat 18g, Carbs 24g, Protein 49g, Fiber 5g, Sugars 8g