aka Asparagus and Chicken Skillet with Herb‑Potato Crumble
When the chicken and asparagus pull off a flavor caper, the potatoes are the unsuspecting side‑kick you’ll love to chase down the plate.
30minutes
620kcal / serving
2serves
Easydifficulty
no shops were harmed
Ingredients
200 gasparagus
300 gpotatoes, diced
150 grotisserie chicken, shredded
2shallots, thinly sliced
1small onion, diced
2cloves garlic, minced
1 tbspsunflower oil
1 tspmixed herbs
½ tspblack pepper
½ tspsalt
45gprotein
55gcarbs
22gfat
≈ 620 kcal each, roughly. we're not your doctor
Method
Heat the oil in a large skillet over medium‑high heat. Add the diced potatoes and cook, stirring occasionally, until golden and tender, about 10 minutes.
Add the sliced shallots, onion and garlic; sauté until fragrant and the onion is translucent, about 2 minutes.
Stir in the shredded chicken and asparagus pieces; season with mixed herbs, salt and pepper. Cook until the asparagus is just tender, 3‑4 minutes.
Give everything a good toss to combine, then serve hot, optionally sprinkling a pinch of extra mixed herbs for flair.
Pat the potato cubes dry before they hit the pan – dry potatoes brown faster and stay crisp!
Best enjoyed with Watch a classic caper‑themed heist movie while plating.