11g fat (3g saturated fat),

8g carbohydrate, 

9g protein

Course: Dinner
Calories: 251 kcal
  • 1/2 lb boneless chicken breasts, cut into 1-inch pieces
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 tsp olive oil
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 garlic clove, minced
  • 3 plum tomatoes, chopped
  • 3 tbsp almond or coconut milk
  • 2 tbsp herbed fresh goat cheese, crumbled
  • Additional goat cheese, optional
  1. 1. Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; sauté chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm.
  2. 2. Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. 
  3. 3. Stir in chicken. Serve with rice. If desired, top with additional cheese.