Chicken, Bacon, and Asparagus Skillet

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Asparagus

  Raw

  1 lb or 453g

• Squash

  Summer, all varieties, raw

  1 small or 118g

• Water

  Plain, clean water

  2 tbsp or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Pat chicken thighs dry, then season all over with salt and pepper. Chop the bacon.
2. Heat a 12-inch skillet over medium-high. Add the chicken and bacon and cook, turning the chicken to brown evenly, about 12 minutes. Pour in the broth, cover, and cook 3 to 5 minutes more, until the chicken is cooked through to 165°F. Remove from heat and keep covered.
3. Trim the woody ends from the asparagus and cut spears into 1-inch pieces. Halve the squash crosswise and slice into 1/2-inch pieces.
4. In a microwave-safe dish, combine asparagus, squash, and water. Season lightly with salt and pepper. Cover with vented plastic wrap and microwave on high (100% power) 3 to 5 minutes, stirring once, until crisp-tender.
5. Divide vegetables among plates, spoon over some cooking liquid, and top with the chicken, bacon, and sliced scallions. Serve immediately.