Recipe: Chicken with Asparagus and Mushrooms

Chicken & Asparagus.jpgChicken & Asparagus.jpg

Spring is here and with it some yummy and nutritious spring vegetables!

One of my favorite spring vegetables is asparagus.  

Asparagus is a tasty source of folate which helps to decrease neural tube defects in the developing baby.  It also is high in fiber, potassium, and Vitamins C, A and B6.

Try this delicious recipe for dinner today!


Chicken with Asparagus and Sun-dried Tomatoes

Serves 2 



⅔ lb boneless, skinless free-range organic chicken breasts, cut into small chunks 

1 TB ghee

½ onion, chopped 

4 garlic cloves, minced 

1 bunch asparagus, trimmed and cut into 1-inch pieces 

10 cremini mushrooms, trimmed, wiped and cut into quarters 

2 TB sun-dried tomatoes in oil, cut into small pieces 

Sea salt and freshly ground pepper 




1. Heat a large skillet over medium-high heat. Add ghee, chicken and onion to pan and sauté for 5-6 minutes, or until chicken begins to brown. 

2. Next, add garlic cloves & mushrooms and cook a few minutes more, tossing occasionally. Add asparagus & sun-dried tomatoes and cook until asparagus is bright green and still crisp, about 3-4 minutes.

3. Crack some freshly ground pepper over the top, drizzle with olive oil and serve.