Ingredients:

8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 pound asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces

Directions:

Sprinkle chicken with salt and pepper. 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 ° F).
Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. 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.
Makes 4 servings.

Calories, Macros & Micronutrients per serving:

Calories: 250
Carbs: 5g
Dietary Fiber: 2g
Fat: 13g
Protein: 31g
Cholesterol: 93mg
Sodium: 523mg
Potassium: 485mg
Sugars: 3g
Vitamin A: 13%
Vitamin C: 10%
Calcium: 3%
Iron: 16%*

* The RDA for iron intake is 8mg for males and 18mg for females, for most healthy adults. This dish was prepared in an enameled skillet, however, preparing foods in cast iron cookware can add an average of 5mg of iron, depending on how much turning and scraping of the pan is done during the cooking process.

Chicken and Asparagus Skillet Supper

by Jim Fish Jul 09, 2018 07:48 AM

Ingredients: