| Servings | 4 |
| Prep time | 25 minutes |
INGREDIENTS
| Bacon | 4 slices |
| Chicken Breast (skinless, boneless, cubed) | 455 grams |
| Sea Salt (divided, to taste) | 1/2 tsp |
| Butternut Squash (peeled, cubed) | 280 grams |
| Asparagus (trimmed, chopped) | 270 grams |
| Water | 2 tbsps |
| Lemon Juice (to taste) | 1 tbsp |
Step 1
Heat a large skillet over medium heat. Cook the bacon until browned and crispy, about six to seven minutes. Transfer to a paper towel lined plate.
Step 2
Add the chicken to the same skillet. Cook for seven to eight minutes, or until cooked through. Season with half of the salt. Set aside with the bacon.
Step 3
Add the squash and remaining salt. Cook, stirring occasionally for five minutes. Add the asparagus and water, cover with a lid and let steam for five minutes. Add more water if needed.
Step 4
Chop the bacon and return to the skillet along with the chicken. Stir and heat for one minute. Divide onto plates, squeeze lemon juice over top and enjoy!
TIPS
LEFTOVERS
Refrigerate in an airtight container for up to two days.
SERVING SIZE
One serving equals approximately 1 1/2 to two cups.
MORE FLAVOR
Add garlic and your choice of dried herbs.
ADDITIONAL TOPPINGS
Top with fresh herbs or red pepper flakes.
NUTRITION PER SERVING
| Calories | 291 |
| Carbs | 11g |
| Fat | 14g |
| Protein | 31g |
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