Garlic & Herb Chicken with Asparagus
Servings
4
Servings
4
Ingredients
Instructions
  1. Steam the sweet potato on the stovetop or in the microwave until very tender.
  2. Slice the chicken lengthways to make 4-5 smaller pieces that are of approximate equal width. Season with salt and pepper.

  3. Melt the butter in a large frying pan over a medium heat. Add the garlic, basil, oregano, thyme and onion powder. Stir to combine and cook for about a minute until garlic is fragrant.
  4. Add chicken to pan, and cook for 4-5 minutes on each side or until almost cooked through.

  5. While chicken is cooking, mash sweet potato with coconut cream, cinnamon, nutmeg, salt and pepper.
  6. Add asparagus to the pan with the chicken and cook for 4-5 minutes or tender crisp and the chicken is cooked through.

  7. Divide the mash evenly between four plates. Top with an even amount of the chicken and asparagus. Drizzle over the cooking juices and sprinkle with some parsley to serve.
Recipe Notes

347 calories per serving

Print Recipe
Garlic & Herb Chicken with Asparagus
Garlic & Herb Chicken with Asparagus
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Garlic & Herb Chicken with Asparagus
Instructions
  1. Steam the sweet potato on the stovetop or in the microwave until very tender.
  2. Slice the chicken lengthways to make 4-5 smaller pieces that are of approximate equal width. Season with salt and pepper.

  3. Melt the butter in a large frying pan over a medium heat. Add the garlic, basil, oregano, thyme and onion powder. Stir to combine and cook for about a minute until garlic is fragrant.
  4. Add chicken to pan, and cook for 4-5 minutes on each side or until almost cooked through.

  5. While chicken is cooking, mash sweet potato with coconut cream, cinnamon, nutmeg, salt and pepper.
  6. Add asparagus to the pan with the chicken and cook for 4-5 minutes or tender crisp and the chicken is cooked through.

  7. Divide the mash evenly between four plates. Top with an even amount of the chicken and asparagus. Drizzle over the cooking juices and sprinkle with some parsley to serve.
Recipe Notes

347 calories per serving