Steps to Make Ultimate Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry
Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, How to Prepare Super Quick Homemade Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can cook Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry:
- 30 oz Chicken breast
- 1500 grams Sweet potatoes
- 1 bunch Asparagus
- 2 Bell peppers
- Seasonings for Chicken
- 1 Coconut aminos
- 1 Mrs. Dash fiesta lime
- 1 Cumin
- Seasonings for Sweet Potatos
- 1 Cayenne pepper
- 1 Paprika
- 1 Sea salt
- 1 Pepper
Steps to make Grilled chicken, Spicy Southwest Sweet Potato, Asparagus, & Bell Pepper Stir-fry
- Set oven to 405° F
- Wash raw sweet potatoes with warm water. Slice into small wedges.
- Spray wedges with coconut oil and season. Bake at 405° F for about 22 mins.
- Trim access fat from chicken. Wash & dry on paper towel.
- Carefully measure out 30 oz portion of chicken breast.
- Set a nonstick skillet to med-high heat; lightly coat skillet with coconut oil.
- Add seasonings to chicken and cook in skillet.
- Once the chicken is cooked, evenly weigh the entire mixture and evenly spread into 5 servings.
- Trim asparagus spears and slice bell peppers into long, thin pieces.
- Set nonstick skillet on medium-high heat and lightly spray with coconut oil.
- Once skillet is hot, toss in asparagus and bell peppers. While they sear, season with coconut aminos, garlic, and pepper.
- Cook until asparagus is soft yet slightly firm. Speed things up by covering the asparagus while searing for about 2 mins.
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