Chicken & Veggies with Bacon
This simple 7 ingredient recipe is incredibly delicious and easy to make. That’s why it’s one of my favourite go-to’s for family dinners, and my kids LOVE it too! Nothing like a kid-approved, delicious and nutritious meal that hits all the macros targets.
Serving Size: 4 servings, Calories: 381/serving
Macros/Serving: 34 Grams of Protein, 16 Grams of Fat, 27 Grams of Carbohydrates
Ingredients: ~ 5 slices Bacon (chopped)
~ 454 grams Chicken Breast (skinless, boneless, cubed)
~ 3/4 tsp Sea Salt (divided)
~ 2 Delicata Squash (small, cubed)
~ 2 cups Brussels Sprouts (trimmed, halved)
~ 2 Garlic Cloves (minced)
~ 1/4 cup Chicken Broth
Instructions 1. Heat a large skillet over medium heat. Once hot, add the bacon and cook, stirring often until browned and crispy, about six to seven minutes. Remove the bacon with a slotted spoon, leaving the fat in the skillet. Set the bacon aside on a paper towel-lined plate.
2. Add the chicken to the skillet and cook over medium heat, stirring occasionally, for seven to eight minutes, until cooked through. Season with 1/4 of the salt. Remove with a slotted spoon and set aside with the bacon.
3. Add in the squash and brussels sprouts and season with the remaining salt. Cook, stirring occasionally for five to six minutes. Add the garlic and pour in the broth, reduce the heat to medium-low. Cover and let simmer, stirring occasionally, until cooked through, about 10 to 13 minutes.
4. Return the bacon and chicken to the skillet and stir to combine. Heat for one minute. Divide onto plates, serve and enjoy!
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Have a great day!
Mother of Three