Ingredients

The following ingredients have 4 Servings
  • 1 lb. chicken breasts (boneless and diced)
  • 1 lb. white or green asparagus (trimmed and sliced)
  • 2 garlic cloves (minced)
  • 2 sweet potatoes (peeled and diced)
  • 1 green onion (sliced)
  • 1/2 cup chicken stock
  • 1 tbsp. chili powder
  • 1/2 tsp. red chili flakes
  • 2 tbsp. olive oil
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Melt cooking fat in a skillet over medium heat, and season the chicken to taste with sea salt and freshly ground black pepper.
  • Cook the chicken until no longer pink, 8 to 10 minutes.
  • Remove the chicken and set aside.
  • In the same skillet, heat the olive oil, add the garlic and diced sweet potatoes, then cook for 1 to 2 minutes while tossing.
  • Pour in the chicken stock, cover, and cook until the sweet potatoes are soft, about 6 to 8 more minutes.
  • Add the asparagus to the sweet potatoes and cook for 4 to 5 minutes longer. Bring the chicken back to the pan.
  • Sprinkle the chili powder and chili flakes, adjust the seasoning and stir everything while cooking for another 1 to 2 minutes.
  • Serve topped with sliced green onions.