Chicken Asparagus Stir-Fry with Cherry Tomatoes and Toasted Almonds

• Meat

  • 2 lbs Chicken breasts

• Produce

  • 2 cups Asparagus
  • 1 cup Broccoli
  • 1 cup Carrots
  • 1 cup Cherry tomatoes
  • 3 cloves Garlic
  • 2 cups Kale
  • 1 Onion
  • 2 tbsp Parsley, fresh
  • 1 Sweet pepper

• Pasta & Grains

  • 1 Rice, Hot

• Baking & Spices

  • 1 tsp Cajun seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Almonds, toasted

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 cups kale
• 2 lbs chicken breasts
• 2 cups asparagus
• 1 cup carrots
• 1 cup broccoli
• 1 cup cherry tomatoes
• 1 sweet pepper
• 1 onion
• 3 cloves garlic
• 2 tablespoons fresh parsley
• 3 tablespoons olive oil
• 1 teaspoon cajun seasoning
• Hot rice for serving
• 3/4 cup almonds, toasted
• 3 tablespoons olive oil
• 2 lbs chicken breasts, cut into 1-in cubes
• 2 cups asparagus, trimmed and cut into 2-in pieces
• 2 cups kale leaves
• 1 cup sliced carrots
• 1 cup broccoli florets
• 1 large sweet pepper, diced
• 1 large onion, diced
• 3 cloves garlic, minced,
• 1 cup halved cherry tomatoes
• 2 tablespoons minced fresh parsley
• 1 teaspoon cajun seasoning
• Salt and pepper to taste
• 3/4 cup sliced almonds, toasted
• Hot rice for serving

Directions

• In a large skillet over medium-high heat, heat oil until shimmering. Add chicken asparagus, kale, carrots, pepper, onion, and garlic to skillet and cook, stirring frequently until vegetables are tender and chicken is cooked, about 10 minutes.
• Reduce heat to low and stir in cherry tomatoes, parsley, cajun, and salt and pepper to taste. Cover skillet and let stand 5 minutes. Sprinkle with toasted almonds and serve stir-fry warm with hot rice.