Chicken and Asparagus
This chicken and asparagus skillet is a quick and healthy option if you have less than 30 minutes to prepare dinner. To satisfy heartier appetites, serve this asparagus and chicken recipe over pasta, rice, or quinoa.
INGREDIENTS
- 8 skinless, boneless chicken thighs
- 3 slices bacon, coarsely chopped
- 1/2 cup chicken broth
- 500 grams asparagus spears, trimmed
- 1 medium squash halved crosswise and cut in 10 cm strips
- 4 spring onions, chopped
METHOD
- Sprinkle chicken with salt and pepper. In 30 cm skillet/pan 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 (82° C).
- Meanwhile, in a microwave-safe dish combine asparagus, squash, and 2 tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on high for 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
- Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
Recipe and image courtesy of Better Homes & Gardens.
