Ingredients for 4 servings

½ cup chicken broth or water
½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
½ teaspoon crushed red pepper
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 medium sweet potato — peeled and diced
1 pound free-range organic boneless chicken breasts
1 tablespoon extra virgin olive oil
3 garlic cloves — minced
salt and ground fresh black pepper

Directions

On a cutting board, cut the chicken into small pieces, and season with salt and pepper.

In a skillet over medium heat, add the olive oil, garlic, and chicken.

Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.

In the same skillet, add the sweet potatoes and chicken broth.

Cook for about 7-10minutes or until the sweet potatoes are cooked.

Add the asparagus, and cook for about 4-5 minutes until tender.

Return the chicken to the pan, and stir to combine thoroughly.

Season with salt, pepper, and crushed red pepper.