Today's recipe was a tad bit on the boring side, but still good. I served it over red quinoa - I'm hooked on that grain!
1 T. olive oil
2 lbs. boneless, skinless chicken thighs (about 6), cut into 2" pieces
1 lb. button mushrooms, trimmed and thinly sliced
2 lbs. asparagus, tough ends removed, cut into 2" lengths
1 c. water
coarse sea salt and pepper
cooked noodles or rice (optional)
In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6-8 minutes; transfer to a plate.
To skillet, add mushrooms, asparagus, and water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4-6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.