Cut chicken into bite sized pieces. You can also slice chicken breasts through middle lengthwise and make small pieces that way.
Trim asparagus. Using a potato peeler, peel asparagus from about 3/4 from bottom, getting strings off. Cut off 1 inch of bottoms (or woody part). Cut into 2 inch pieces. Set aside.
Heat oil in pan. Add in shallots until softened.
Add garlic for about 1 minute.
Add chicken and turn heat very low so as to not dry or brown.
Season with salt and pepper.
Once chicken is cooked add in asparagus, lemon juice, zest, capers, herbs.
Once asparagus is cooked through, season again with salt and pepper to taste.
If you are adding in purple potatoes, they should be boiled and peeled first. Cut into quarters and cook until heated through.