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- 3 oz boneless skinless chicken breasts chopped into small chunks
- 2 cups fresh asparagus
- 1 tsp coconut oil
- 2 cloves garlic chopped
- 1 tsp dried thyme
- 1/4 cup flat leaf parsley chopped
- juice of one lime
- Himalayan sea salt to taste after cooking
- black pepper to taste after cooking
- 1/8 avocado cut into chunks
Ingredients
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2. Chop the cleaned asparagus into pieces that are somewhere between ½-1 inch in length.
3. Chop the garlic up as well.
4. If you like your asparagus with a little crisp, add it to the pan at the same time as the chicken and garlic. But if you prefer your asparagus to be a little softer, put it in the pan first with the coconut oil over low heat while you cut up the chicken and garlic.
5. Once you have the chicken, garlic and asparagus in the pan, stir in the dried thyme and parsley.
6. While that’s cooking, juice your lime and set the juice aside. You won’t be adding it until after everything is cooked.
7. Keep stirring often to avoid burning.
8. Once the chicken is cooked through, remove the pan from the heat and quickly stir in the lime juice.
9. Add a little Himalayan sea salt and pepper to taste and serve with the avocado over the top. Enjoy!