Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4


25 medium spear(s) Asparagus (trimmed)
3 medium slice Bacon (coarsely chopped)
1/2 cup Chicken broth (stock)
8 thigh(s) Chicken thighs, boneless, skinless
4 green onion (stem) Green onion, scallion, ramp (cut into 2-inch pieces)
1 small Summer squash (halved crosswise, cut into 1/2-inch strips)


In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).

Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp of water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.

Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.

Nutrition Facts

Per Portion

Calories 364  
Calories from fat 163  
Calories from saturated fat 41  
Total Fat 18.1  g
Saturated Fat 4.6  g
Trans Fat 0  
Polyunsaturated Fat 2.8  g
Monounsaturated Fat 5.8  g
Cholesterol 164  mg
Sodium 435  mg
Potassium 815  mg
Total Carbohydrate 5.4  g
Dietary Fiber 2.6  g
Sugars 2.7  g
Protein 45  g

Dietary servings

Per Portion

Meat 2.5
Vegetables 2.0

Energy sources

Pygal 6% 396.411332894 108.798314096 45% 465.78935418 213.445845314 49% 292.274554178 192.924269928 6% 45% 49% Carbohydrates Fat Protein
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada