Chicken & Asparagus


  • 1 lb. Skinless, Boneless Chicken (Scaloppini Cut)
  • 4 cloves of Garlic
  • 1 lb. Fresh Asparagus
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 cups Cauliflower “Rice” (see recipe)


  • 1 tsp. crushed red pepper flakes
  • Sea Salt to taste
  • Fresh Cracked Pepper to taste


  • Peel and mince garlic cloves.
  • Trim woody asparagus ends and chop remaining stalk into 1 inch pieces.
  • Cut chicken into just bigger than bite sized pieces.


  • Heat 1 tbsp. oil in large skillet over medium heat
  • Saute chicken until firm and lightly browned; transfer to covered bowl
  • Add remaining oil to skillet and cook garlic, asparagus & red pepper flakes until asparagus is tender.
  • Add chicken back to skillet, toss gently and cook for an additional 2 minutes to allow flavors to seep in. Stir frequently to keep from burning.

Serving Suggestion & Tips:

  • Serves 4
  • Freezes well, reheats in 3 minutes (remove Asparagus about 2 minutes in)
  • Serve on bed of cauliflower “rice” and enjoy!