Serving Size: 4

 

Macros:

Protein: 23.9g

Carbs: 9.2g

Fat: 6.5g

 

Calories: 189

 

 

Ingredients:

  • 1 lb. boneless chicken breasts
  • 1 tablespoon olive oil
  • Salt and 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 red chili flakes
     

Directions:

On a plastic board, cut the chicken into small pieces and season with salt and pepper.

 

In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don't forget to stir well. Set chicken aside.

 

In the same skillet, add sweet potato and chicken broth.  Cook for about 7-10minutes or until the sweet potato is cooked.

 

Add asparagus and cook for about 4-5 minutes.  Season with salt, pepper and red chili flakes.

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