\nIngredients
\n1\/3 cups sun-dried tomatoes
\n2 Tbsp. avocado oil
\n1 lb. chicken thighs (boneless, skinless, sliced into thinner strips)
\n\u00bc tsp. sea salt
\n\u00bd tsp. paprika
\n1 lb. asparagus (ends tripped, cut in half)
\nInstructions
\n1.\tChop sun-dried tomatoes (drained of most oil) into smaller bites.
\n2.\tHeat half the amount of chopped sun-dried tomatoes and oil in a large skillet on medium heat. Add boneless, skinless chicken thighs, sliced into thinner strips. Cook oil and sun-dried tomatoes. While cooking, season thighs generously with salt (~1\/4 tsp.), and sprinkle with paprika from all sides (~1\/4 to \u00bd tsp. to taste). Chicken should be nicely colored but not too red. Cook chicken until completely cooked through. Remove chicken from the skillet, leaving the oil in the skillet.
\n3.\tAdd asparagus to skillet with the remaining half of sun-dried tomatoes. If there is not enough oil in the skillet from the chicken, add 1 Tbsp. more of oil. Season asparagus generously with salt, and cook asparagus with sun-dried tomatoes in oil on medium heat for roughly 5 minutes. Remove from heat, cover the skillet with the lid, and let the asparagus continue cooking, off heat, until crispy.
\n4.\tAdd chicken back to the skillet, reheat, and serve.
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