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
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.