2x 450g chicken breasts, chopped into small chunks
450g fresh asparagus
2 tsp. coconut oil
2 cloves garlic, chopped
1 tsp. dried thyme
1/4 cup chopped, flat leaf parsley
Juice of 1 lime
Salt and pepper to taste after cooking
1/2 medium avocado, peeled and cut into chunks
Cut up those chicken breasts into small, bite sized pieces. The smaller they are, the faster they will cook.
Chop the cleaned asparagus into pieces that are somewhere between 2cm in length.
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 oil and give it a head start over low heat while you cut up the chicken and garlic.
Once you have the chicken, garlic and asparagus in the pan with the oil, stir in the dried thyme and finally the parsley.
Cook over Low to Medium heat, stirring regularly
Add more oil if needed or add a little chicken broth to keep things going.
Once the chicken is cooked through, remove the pan from the heat and quickly stir in the lime juice.
Add salt and pepper to taste.
Serve this with the avocado over the top. Don’t skip the avocado as it really gives the dish that extra something special.