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Speedy Chicken & Asparagus Skillet with New Potatoes

Speedy Chicken & Asparagus Skillet with New Potatoes

Ingredients (Serves 2)

Chicken Breast215.7 g
New Potato242.3 g
Asparagus118.5 g
Bell Pepper86.3 g
Olive Oil11.9 g
Chicken Broth53.9 ml
Garlic5.4 g
Onion27.0 g
Salt1 g
Black Pepper0.5 g
Paprika0.5 g
Fresh Parsley1 g

Instructions

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.
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.
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.
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.
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.
Speedy Chicken & Asparagus Skillet with New Potatoes
Featured Recipe
Lunch
20 min
Medium
High Protein
Quick Meal
High Protein

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.

20 min
2 servings
MEDIUM
Lunch
20 min
Medium
High Protein
Nutrition Facts
720
Calories
67g
Protein
56g
Carbs
22g
Fat
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Ingredients

Servings:
2
Main Ingredients2
  • Chicken Breast215.7 g
  • Chicken Broth53.9 ml
Vegetables & Herbs3
  • Bell Pepper86.3 g
  • Garlic5.4 g
  • Onion27.0 g
Pantry Staples4
  • Bell Pepper86.3 g
  • Olive Oil11.9 g
  • Salt1 g
  • Black Pepper0.5 g
Additional Items4
  • New Potato242.3 g
  • Asparagus118.5 g
  • Paprika0.5 g
  • Fresh Parsley1 g

Instructions

  1. 1
    Step 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.

  2. 2
    Step 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.

  3. 3
    Step 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.

  4. 4
    Step 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.

  5. 5
    Step 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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