Chicken and Asparagus Skillet Supper

Less than 30 minutes to prepare dinner? No problem. This chicken, asparagus, and summer squash main-dish recipe will satisfy your family's appetite.

• Makes: 4 servings
• Start to Finish: 20 mins

I love it! I do not have to change a thing this recipe is completely allergy free. Swapping veggies is always an option but other than that it's naturally safe!

Ingredients

• 8
  skinless, boneless chicken thighs
• 3
  slices bacon, coarsely chopped
• 1/2
  cup chicken broth (GF, yeast free)
• 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

1. 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 degrees F).
2. 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.

Nutrition Facts (Chicken and Asparagus Skillet Supper)

Per serving: 
• 320 kcal cal., 
• 18 g fat 
• (6 g sat. fat, 
• 3 g polyunsaturated fat, 
• 7 g monounsaturated fat), 
• 134 mg chol., 
• 626 mg sodium, 
• 5 g carb., 
• 2 g fiber, 
• 2 g sugar, 
• 32 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet
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• Recipe borrowed From: http://www.bhg.com/recipe/printview/chicken/chicken-and-asparagus-skillet-supper/