Make this easy and healthy recipe in your skillet in less than 30 minutes.
Ingredients
8 thigh(s)
Chicken thighs, boneless, skinless
3 medium slice
Bacon
(coarsely chopped)
1/2 cup
Chicken broth (stock)
25 medium spear(s)
Asparagus
(trimmed)
1 small
Summer squash
(halved crosswise, cut into 1/2-inch strips)
2 tbsp
Water, filtered
1/2 tsp
Salt and pepper
(each)
4 green onion (stem)
Green onion
(cut into 2-inch pieces)
Instructions
Heat a 12" skillet on your stovetop over medium-high heat. Prep your vegetables according to ingredient instructions.
Add your chicken thighs and bacon slices to your warm skillet and cook for about 12 minutes, flipping your chicken halfway and turning your bacon to brown evenly.
Carefully add the broth to the skillet; cover and cook another 3 to 5 minutes more or until chicken is tender and no longer pink (160F or 71C).
Meanwhile, in a microwave-safe 2-quart dish combine asparagus, squash, and water. Sprinkle salt and pepper over the vegetables and cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
Transfer the chicken and vegetables to plates and top the chicken and bacon with the sauce in the skillet. Sprinkle with chopped green onions. Serve immediately. Store leftovers in air-tight containers in your refrigerator for up to 2 days.
Notes:
Nutritional Highlights
Chicken thighs contain Omega 3, protein, B vitamins, and plenty of minerals.
Asparagus is high in folate, a nutrient that is vital for a healthy pregnancy and many important processes in the body, including cell growth and DNA formation.
