Asparagus Sweet Potato Chicken Skillet

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sweet potato

  Raw, unprepared

  4 cup, cubes or 532g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Asparagus

  Raw

  16 spear, medium or 256g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Trim tough ends from asparagus and cut into 1–2 inch pieces. Dice the chicken into bite-size pieces, then season with about three-quarters of the salt and pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add the chicken.
3. Sauté, stirring occasionally, until the chicken is browned and cooked through to 165°F, 7–10 minutes. Transfer the chicken to a plate and keep warm.
4. In the same skillet, add the diced sweet potatoes and chicken broth. Stir, cover, and cook until the sweet potatoes are just tender, 7–10 minutes, stirring once or twice.
5. Uncover, add the asparagus, and cook, stirring occasionally, until crisp-tender, 4–5 minutes.
6. Return the chicken and any juices to the skillet and toss to combine, warming through.
7. Season to taste with the remaining salt and pepper and the crushed red pepper flakes. Serve hot.