This sweet and spicy dish is super easy to cook, perfect for meal prepping, and features several prebiotic foods, like asparagus and honey. Plus, it includes turmeric, a powerful spice that reduces inflammation. Take this meal to the next level by serving it over brown rice or rice noodles.

Ingredients:

• 3 tablespoons honey
• ¾ teaspoon black pepper, plus more to taste
• Sea salt
• 1½ teaspoons ground turmeric
• 2 tablespoons all-purpose flour
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon coconut or avocado oil
• 12 ounces asparagus, trimmed and thinly sliced on an angle
• 1 teaspoon unseasoned rice vinegar or soy sauce

Directions:

1. In a small bowl, stir together ¼ cup water with the honey, pepper and ½ teaspoon of sea salt. Set honey mixture aside for later.
2. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
3. In a 10-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until turmeric is fragrant and the chicken is golden brown on both sides. About 2 to 3 minutes per side. Add the asparagus, season with salt, and stir to combine. Cook until crisp-tender, about 1 to 2 additional minutes.
4. Add the honey mixture and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, around 2 to 3 minutes.
5. Remove from heat and stir in the vinegar. Season to taste with salt and pepper.

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