Recipe Instructions:
Ingredients
1 pound free-range organic boneless chicken breasts
1 tablespoon extra virgin 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 pound fresh asparagus 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
Instructions
On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
In a skillet over medium heat, add the olive oil, garlic, and chicken.
Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
In the same skillet, add the sweet potatoes and chicken broth. Cover the pan with a lid. This step is very important becuase it'll help the sweet potato to cook fast.
Cook for about 7-10minutes or until the sweet potatoes are cooked.
Add the asparagus, and cook for about 4-5 minutes until tender.
Return the chicken to the pan, and stir to combine thoroughly.
Season with salt, pepper, and crushed red pepper.
