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Paleo Asparagus Chicken

April 7, 2016 By Kristi

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Paleo Asparagus Chicken | @VeggieConverter

The girls and I love asparagus, so we’re always looking for new recipes. We dreamed up this paleo asparagus chicken one afternoon for an easy weeknight dinner. It only took us about 30 minutes and it was absolutely delicious.

Paleo Asparagus Chicken

Serves 4

Ingredients

1 pound chicken, cut into strips or cubes (VEGAN OPTION: 2 cups chickpeas)
2 tablespoons coconut oil
½ cup bone broth
1 onion, thinly sliced
1 pound asparagus, cut into 3-inch pieces
8 ounces water chestnuts
4 ounces mushrooms
1/3 cup coconut aminos
1 inch ginger, minced
1 tablespoon cooking sherry
salt to taste

Method

Warm the coconut oil in a cast-iron skillet over a medium heat, and stir-fry the chicken until well cooked, about 6 minutes. Remove the chicken from the skillet.

In the same skillet, cook the onions until soft, about 5 to 6 minutes.

Return the chicken to the skillet. Add the water chestnuts, asparagus and mushrooms.

In a small bowl, combine the bone broth, the coconut aminos, the ginger, the minced garlic and the sherry and season with salt to taste.

Add this mixture to the pan. Cook everything for 5 minutes, or until asparagus is cooked to desired texture, and then remove from the heat.

Serve over cauliflower rice (or rice) if desired.

This was super yummy! What a fresh, tasty meal it made.

Paleo Asparagus Chicken

Paleo Asparagus Chicken

Ingredients

  • 1 pound chicken, cut into strips or cubes
  • 2 tablespoons coconut oil
  • ½ cup bone broth
  • 1 onion, thinly sliced
  • 1 pound asparagus, cut into 3-inch pieces
  • 8 ounces water chestnuts
  • 4 ounces mushrooms
  • 1/3 cup coconut aminos
  • 1 inch ginger, minced
  • 1 tablespoon cooking sherry
  • salt to taste

Instructions

  1. Warm the coconut oil in a cast-iron skillet over a medium heat, and stir-fry the chicken until well cooked, about 6 minutes. Remove the chicken from the skillet.
  2. In the same skillet, cook the onions until soft, about 5 to 6 minutes.
  3. Return the chicken to the skillet. Add the water chestnuts, asparagus and mushrooms.
  4. In a small bowl, combine the bone broth, the coconut aminos, the ginger, the minced garlic and the sherry and season with salt to taste.
  5. Add this mixture to the pan. Cook everything for 5 minutes, or until asparagus is cooked to desired texture, and then remove from the heat.
© Kristi Arnold @VeggieConverter.com

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Paleo Asparagus Chicken | @VeggieConverter

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chicken, dairy-free, gluten-free, grain free, paleo, whole food Tagged With: asparagus, mushrooms, water chestnuts

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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