*This recipe makes 2 servings.  It uses the healthier “alfredo” sauce w/ cauliflower recipe I made recently.

Ingredients:
2 boneless, skinless chicken breasts, cut into cubes
1 small head of broccoli, cut off the florets
8 stalks of asparagus, cut into 3rds
2 cups of garlic, cauliflower alfredo sauce 
salt & pepper to taste

Instructions:

1. In a large saute pan over medium high heat, drizzle on olive oil and add the chicken breast cubes.  Let cook (without flipping) for approx. 5 minutes until the one side starts to turn light brown.
2. Flip the chicken breast cubes over, cover with a lid and let cook an additional 5-7 minutes until white throughout and no pink remains.  Remove from pan and set aside.
3. Wipe the pan with a paper towel, drizzle some additional olive oil then add the broccoli florets.  Let cook 3-5 minutes until bright green and start to get tender.  Add the asparagus pieces and stir to mix.  Season with salt and pepper to taste and cook until the asparagus is crisp tender and bright green.
4. Add the chicken cubes to the veggies and top with the cauliflower sauce, stir to coat evenly and let warm approx. 3 minutes.
5. Portion onto plates, season with salt and pepper and enjoy!

Macros Per Portion (includes the cauliflower Alfredo):
Calories: 725.3
Carbs: 36.6 g
Net Carbs: 36.5 g
Fat: 33.3 g
Protein: 74.8 g