Easy Healthy Chicken and Asparagus Skillet
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.
Servings 6 servings
Calories 320kcal
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
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 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.
Ginger: I used 1 teaspoon of dried ginger but feel free to use freshly grated ginger.
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.
What Is Coconut Aminos?
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.
In What Recipes Can I Use Coconut Aminos?
Almost any recipe that calls for soy sauce can be made with coconut aminos instead.
Where Can I Buy Coconut Aminos?
You can buy coconut aminos in stores like Whole Foods and Trader Joe’s, or online on Amazon or Thrive Market.
What Can I Use Instead of Coconut Aminos And Tapioca Starch?
Use low sodium soy sauce to substitute coconut aminos and cornstarch instead of tapioca starch.
Can I Add Different Vegetables to This Recipe?
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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.Nutrition
Calories: 320kcal | Carbohydrates: 11g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 704mg | Potassium: 878mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 9.5mg | Calcium: 44mg | Iron: 2.8mg