Asparagus Sweet Potato Chicken Skillet

This Asparagus Sweet Potato Chicken Skillet recipe is a delicious, healthy, and easy-to-make meal that will be on your dinner table in less than 30 minutes. This is gluten-free, paleo, whole30, and perfect for your busy weeknight dinner.

Course Main Course

Cuisine American

Keyword Asparagus and Chicken Recipe, dinner, gluten-free, one-pan, whole30

Prep Time 15

Cook Time 25

Total Time 35

Servings people

Calories 233kcal

Author Olivia Ribas

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

US Customary - Metric

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.

Video

Notes

Do you love asparagus recipes? Click here to check out all the delicious and easy asparagus recipes from Primavera Kitchen. And, here is the complete list for all the healthy sweet potato recipes, too.
It’s important that heat well the olive oil in the pan before adding the chicken to give this brown and nice look to the chicken.
Always wash and dry the asparagus thoroughly before using.
You can snap off the tough ends as they'll naturally break at the woody part. Remove the ends as they're tough to eat.
To store: Store the leftovers in the fridge for up to 4 days.
To reheat: Reheat the leftovers in the microwave until heated through.
To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.

Nutrition