On a cutting board, cut the
Boneless, Skinless Chicken Breasts (1 lb)
into small pieces, and season with
Salt (to taste)
Ground Black Pepper (to taste)
In a skillet over medium heat, add
Olive Oil (1 Tbsp)
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.
In the same skillet, add the
Sweet Potato (1)
Chicken Broth (1/2 cup)
. Cover the pan with a lid. This step is very important because it'll help the sweet potato to cook fast.
Cook for about 7-10minutes or until the sweet potatoes are cooked.
Asparagus (1 2/3 cups)
and cook for about 4-5 minutes until tender.
Return the chicken to the pan, and stir to combine thoroughly.
Sea Salt (1/2 tsp)
Finely Ground Black Pepper (1/2 tsp)
Crushed Red Pepper Flakes (1/2 tsp)