This Easy Healthy Chicken and Asparagus Skillet is a serious life-saver weeknight dinner recipe! In my opinion, a weeknight dinner should be easy, quick, and satisfying -yet- healthy-ish. And this Easy Healthy Chicken and Asparagus Skillet recipe totally fit the bill.
Chicken and Asparagus Skillet Recipe Highlights
It’s made in less than 30 minutes,Good for you ingredientsPerfect for meal prep. It’s DELICIOUS.
The sauce in this dish is divine! To make it a bit healthy-ish, I use coconut aminos instead of soy sauce and tapioca starch instead of cornstarch. Jazz up your weeknight dinner with this Easy Healthy Chicken and Asparagus Skillet.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Skinless boneless chicken breasts – or chicken tights is that you like.Salt and black pepper Garlic powderCoconut aminos – or low sodium soy sauce.Chicken brothTapioca starch – or corn starchGinger – ground or freshCayenne 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.Olive oilGarlicMushroomAsparagusScallionsSesame seeds – I used black sesame seeds.
1 – Season The Chicken
2 – Make the Sauce
Mix coconut aminos, chicken broth, tapioca starch, ginger, and cayenne pepper in a small bowl until well combined and no lumps.
3 – Cook The Chicken
Heat oil in a large skillet over medium-high heat. Add chicken and cook until chicken is no longer pink and cooked. Remove chicken from the skillet and reserve.
4 – Sauté The Veggies
Add garlic and sauté, constantly stirring, until fragrant. Then, add mushrooms and asparagus and cook until slightly tender.
5 – Add the Cooked Chicken
Return the chicken to the pan, stir in the reserved coconut aminos mixture; toss to heat through. Bring to a full boil to thicken.
6 – Garnish and Serve
Garnish with sliced scallions and sesame seed, if desired. Serve with mashed potatoes, white rice, quinoa, or vegetables.
Storing & Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 – 4 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.
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Originally posted in March 2018, the post content was edited to add more helpful information, with no change to the recipe in January 2022.
