This Easy Healthy Chicken and Asparagus Skillet recipe is quick, delicious, and satisfying! It’s made from scratch with no processed ingredients. Ready in less than 30 minutes. Perfect meal prep recipe to keep your taste buds happy and your belly full. Whole30 compliant.
This Easy Healthy Chicken and Asparagus Skillet is a serious life-saver weeknight dinner recipe!
In my opinion, a weeknight dinner should be easy, quick, and satisfying -yet- healthy-ish. And this Easy Healthy Chicken and Asparagus Skillet recipe totally fit the bill.
Chicken and Asparagus Skillet Recipe Highlights
- It’s made in less than 30 minutes,
- Good for you ingredients
- Perfect for meal prep.
- It’s DELICIOUS.
The sauce in this dish is divine! To make it a bit healthy-ish, I use coconut aminos instead of soy sauce and tapioca starch instead of cornstarch.
Jazz up your weeknight dinner with this Easy Healthy Chicken and Asparagus Skillet.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Skinless boneless chicken breasts – or chicken tights is that you like.
- Salt and black pepper
- Garlic powder
- Coconut aminos – or low sodium soy sauce.
- Chicken broth
- Tapioca starch – or corn starch
- Ginger – ground or fresh
- Cayenne pepper – The cayenne pepper adds a subtle spicy kick to this recipe. If you don’t like the heat, feel free to avoid this ingredient.
- Olive oil
- Garlic
- Mushroom
- Asparagus
- Scallions
- Sesame seeds – I used black sesame seeds.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Season The Chicken
2 – Make the Sauce
Mix coconut aminos, chicken broth, tapioca starch, ginger, and cayenne pepper in a small bowl until well combined and no lumps.
3 – Cook The Chicken
Heat oil in a large skillet over medium-high heat. Add chicken and cook until chicken is no longer pink and cooked. Remove chicken from the skillet and reserve.
4 – Sauté The Veggies
Add garlic and sauté, constantly stirring, until fragrant. Then, add mushrooms and asparagus and cook until slightly tender.
5 – Add the Cooked Chicken
Return the chicken to the pan, stir in the reserved coconut aminos mixture; toss to heat through. Bring to a full boil to thicken.
Bring back your passion for baking, even if you cannot use eggs!
6 – Garnish and Serve
Garnish with sliced scallions and sesame seed, if desired. Serve with mashed potatoes, white rice, quinoa, or vegetables.
Frequently Asked Questions
Coconut aminos is a sauce that resembles a light soy sauce or tamari. It’s made from a blend of aged coconut sap and sea salt. The delicious sauce has a rich, savory flavor with a touch of sweetness. It’s naturally gluten-free and vegan.
Almost any recipe that calls for soy sauce can be made with coconut aminos instead.
You can buy coconut aminos in stores like Whole Foods and Trader Joe’s, or online on Amazon or Thrive Market.
Use low sodium soy sauce to substitute coconut aminos and cornstarch instead of tapioca starch.
Yes, you can add other vegetables you may already have on hand. These other vegetables will work well too: zucchini, bell peppers, green beans, carrots, baby corn, and broccoli florets.
This Chicken and Asparagus is best served with mashed potatoes, roasted potatoes, white rice, cauliflower rice, or even steamed vegetables.
Storing & Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 – 4 days.
Freeze: let the chicken and veggies cold completely. Place in an airtight container or freezer bag and freeze for up to 2 months. When ready to eat, defrost in the refrigerator and then reheat in a skillet until warmed through.
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Easy Healthy Chicken and Asparagus Skillet
Equipment
Ingredients
- 5 – 6 skinless boneless chicken breasts, cut into 1-inch pieces (about 1 kg – 2.2 lb)
- Salt and black pepper to taste
- 2 teaspoons garlic powder
- ½ cup (120 ml) coconut aminos (or low sodium soy sauce)
- ½ cup (120 ml) chicken broth
- 1 tablespoon (10 g) tapioca starch (or corn starch)
- 1 teaspoon ginger (see notes)
- 1/2 teaspoon cayenne pepper (see notes)
- 4 tablespoons (60 ml) olive oil, separated
- 6 garlic cloves, minced
- 8 oz. (230 g) mushroom, sliced
- 1 lb. (450 g) asparagus, woody stems trimmed, sliced into 1-inch pieces
- 1 bunch green onions, white and green parts, thinly sliced
- 1 tablespoon sesame seeds (I used black sesame seeds)
Instructions
- Season chicken with salt, pepper and garlic powder.
- Mix coconut aminos, chicken broth, tapioca starch, ginger and cayenne pepper in a small bowl until well combined and no lumps.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken and cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Remove chicken from the skillet and reserve.
- Add the remaining 2 tablespoons of oil to the same skillet. Add garlic and sauté, stirring constantly, until fragrant, about 1 minute. Add mushrooms and asparagus and cook until slightly tender, about 5 minutes. Return the chicken to the pan and stir in the reserved coconut aminos mixture; toss to heat through. Bring to a full boil to thicken.
- Garnish with sliced and scallions and sesame seed, if desired.
- Server with mashed potatoes, white rice, quinoa, or vegetables.
Video
Nutrition
Originally posted in March 2018, the post content was edited to add more helpful information, with no change to the recipe in January 2022.
