What you’ll need
1-6oz chicken breast
¼ cup plain yogurt (optional)
2 tsp coconut oil
3 Tbsp onions, diced
1 tsp fresh garlic, minced
1 cup asparagus, cut into segments
½ cup black beans
1/8 tsp sea salt
¾ cup cherry tomatoes
¾ cup firm tofu, cubed
Simple Prep
1. Cut chicken into strips and marinate in plain yogurt overnight (optional)
2. Heat coconut oil in a 12” skillet over medium high heat
3. When oil is hot (begins to ripple), add chicken strips and sear 2 minutes
4. Add remaining ingredients except tofu, and continue to saute for an additional 5 minutes (maybe more, depending on size of chicken)
5. Stir in tofu for about 1 minute, then serve
Chef’s Serving Suggestions
Chicken should be cooked throughout and should reach at least 165 degrees in the center. For pieces this small, cut in half and check that there is no pink
You can skip the plain yogurt marinade, but it helps to make the chicken so tender and juicy
This is a great quick lunch!
Double or triple the recipe, prepare in a wok, and serve as a family dinner
Serving Info
• Makes 2 servings• Serving size: 1¼ cup eachbr/> • Total time: 10 minutes