On a cutting board, cut the Boneless, Skinless Chicken Breast (1 pound) into small pieces, and season with Salt and Pepper (to taste).
In a skillet over medium heat, add Olive Oil (1 tablespoon), Garlic (3 clove), 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) and 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.
Add the Asparagus (0.5 pound) and cook for about 4-5 minutes until tender.
Return the chicken to the pan, and stir to combine thoroughly.
Season with Sea Salt (1/2 teaspoon), Finely Ground Black Pepper (1/2 teaspoon), and Crushed Red Pepper Flakes (1/2 teaspoon).