Cooking Instructions
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Step 1
On a cutting board, cut the
Boneless, Skinless Chicken Breasts (455 g)
into small pieces, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
In a skillet over medium heat, add
Olive Oil (15 mL)
,
Garlic (3 cloves)
, 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.
Step 3
In the same skillet, add the
Sweet Potato (1)
and
Chicken Broth (120 mL)
. Cover the pan with a lid. This step is very important because it'll help the sweet potato to cook fast.
Step 4
Cook for about 7-10minutes or until the sweet potatoes are cooked.
Step 5
Add the
Asparagus (225 g)
and cook for about 4-5 minutes until tender.
Step 6
Return the chicken to the pan, and stir to combine thoroughly.
Step 7
Season with
Sea Salt (3 g)
,
Finely Ground Black Pepper (1 g)
, and
Crushed Red Pepper Flakes (as needed)
.
