EASY HEALTHY CHICKEN AND ASPARAGUS SKILLET

By Weightloss for Women Over 50 Tiffany Riser

EASY HEALTHY CHICKEN AND ASPARAGUS SKILLET

Name: EASY HEALTHY CHICKEN AND ASPARAGUS SKILLET
Cuisine: Asian
Ingredients: 45.5 oz skinless boneless chicken breasts, diced into 1-inch pieces (5 leaners); 1/4 tsp Salt (1/2 condiment); 2 teaspoons garlic powder (4 condiments); 1/4 cup coconut aminos or low sodium soy sauce (4 condiments); ½ cup chicken broth (1/2 condiment); 2 tsp sesame seeds (2 condiments); 3 garlic cloves, minced (3 condiments); 1 teaspoon fresh ginger grated (1/2 condiment); 1/4 teaspoon cayenne pepper (1/2 condiment); 4 tsp olive oil, separated (4 healthy fats); 3 cups (7.62 oz) brown mushroom, sliced (6 greens); 3 1/2 cups (16.52 oz) asparagus, woody stems trimmed, sliced into 1-inch pieces (7 greens); 1 cup (3.52 oz) scallions, white and green parts, thinly sliced (2 greens)

5 steps

Each serving: 1 leaner 3 greens 3 condiments 1 healthy fat

Updated at: Thu, 17 Aug 2023 08:01:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories404.5 kcal (20%)

Total Fat11.6 g (17%)

Carbs11.9 g (5%)

Sugars5.7 g (6%)

Protein61.9 g (124%)

Sodium762.3 mg (38%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

45.5 ozskinless boneless chicken breasts

diced into 1-inch pieces, 5

¼ tspSalt

2 teaspoonsgarlic powder

¼ cupcoconut aminos

or low sodium soy sauce

½ cupchicken broth

2 tspsesame seeds

3garlic cloves

minced, 3 condiments

1 teaspoonfresh ginger

grated /2

¼ teaspooncayenne pepper

4 tspolive oil

separated, 4 healthy fats

3 cupsbrown mushroom

sliced, 6 greens

3 ½ cupsasparagus

woody stems trimmed, sliced into 1-inch pieces, 7 greens

1 cupscallions

white and green parts, thinly sliced, 2 greens

Instructions

Step 1

Season chicken with salt, pepper and garlic powder.

Step 2

Mix coconut aminos, chicken broth, ginger and cayenne pepper in a small bowl until well combined and no lumps.

Step 3

Heat 2 tsp 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.

Step 4

Add the remaining 2 tsp 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.

Step 5

Garnish with sliced and scallions and sesame seed, if desired.