Speedy Chicken & Asparagus Skillet with New Potatoes
A flavorful and quick skillet meal featuring pan-seared chicken breast, tender spring asparagus, and early-season new potatoes, seasoned with fresh herbs.
Ingredients
- Chicken Breast215.7 g
- Chicken Broth53.9 ml
- Bell Pepper86.3 g
- Garlic5.4 g
- Onion27.0 g
- Bell Pepper86.3 g
- Olive Oil11.9 g
- Salt1 g
- Black Pepper0.5 g
- New Potato242.3 g
- Asparagus118.5 g
- Paprika0.5 g
- Fresh Parsley1 g
Instructions
- 1Step 1
Wash and dice new potatoes into 1-inch cubes. Pat chicken breast dry and slice into thin strips. Chop bell pepper, onion, and mince garlic.
- 2Step 2
Heat 10g of olive oil in a large skillet over medium-high heat. Add potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
- 3Step 3
Push potatoes to one side of the skillet. Add remaining 12g of olive oil to the empty side. Add chicken strips and cook for 3-4 minutes until browned.
- 4Step 4
Add onion, bell pepper, and garlic to the skillet. Cook for 2-3 minutes until fragrant. Stir in asparagus and chicken broth. Season with salt, pepper, and paprika.
- 5Step 5
Cover and cook for another 3-4 minutes, or until asparagus is tender-crisp and chicken is cooked through. Garnish with fresh parsley before serving.
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