Lemon & Asparagus Chicken Skillet
Makes 2 Servings
Macros: 291 Cal, Fat 14g, Carbs 11g, Fibre 3g, Protein 31g
2 slices Bacon
227 grams Chicken Breast (skinless, boneless, cubed)
1/4 tsp Sea Salt (divided, to taste)
1 cup Butternut Squash (peeled, cubed)
1 cup Asparagus (trimmed, chopped)
1 tbsp Water
1 1/2 tsps Lemon Juice (to taste)
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.
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.
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.
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!
Leftovers: Refrigerate in an airtight container for up to two days.
Serving Size: One serving equals approximately 1 1/2 to two cups.
More Flavour: Add garlic and your choice of dried herbs.
Additional Toppings: Top with fresh herbs or red pepper flakes.