RECIPE ALERT
Here is a quick and easy recipe that is AMAZING!!! It is delicious and contains one of my favorite veggies - Asparagus!!
If you are a fixer this recipe is 21 Day Fix Approved!! It is 1 Red, 1 -2 Green (depending on if you do 10 or 20 sticks) 2 Teaspoons, and 1 yellow.
The Recipe is for 2 people
CHICKEN AND ASPARAGUS STIR-FRY
A quick and easy chicken and asparagus stir-fry.
INGREDIENTS:
1 Tbsp. honey
2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
1 Tbsp. olive oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp. toasted coconut oil
DIRECTIONS:
In a small bowl or in a ziplock bag, combine honey and chicken, and stir to coat. Set in the refrigerator until ready.
Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant.
Remove from heat and stir in coconut oil. Serve immediately with quinoa, garnished with toasted sesame seeds if desired.
You can use rice. However, I am prefer quinoa over rice. Plus quinoa is better for you.
Here is a quick and easy recipe that is AMAZING!!! It is delicious and contains one of my favorite veggies - Asparagus!!
If you are a fixer this recipe is 21 Day Fix Approved!! It is 1 Red, 1 -2 Green (depending on if you do 10 or 20 sticks) 2 Teaspoons, and 1 yellow.
The Recipe is for 2 people
CHICKEN AND ASPARAGUS STIR-FRY
A quick and easy chicken and asparagus stir-fry.
INGREDIENTS:
1 Tbsp. honey
2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
1 Tbsp. olive oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp. toasted coconut oil
DIRECTIONS:
In a small bowl or in a ziplock bag, combine honey and chicken, and stir to coat. Set in the refrigerator until ready.
Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant.
Remove from heat and stir in coconut oil. Serve immediately with quinoa, garnished with toasted sesame seeds if desired.
You can use rice. However, I am prefer quinoa over rice. Plus quinoa is better for you.
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