Chicken, Bacon, and Veggie Skillet
Ingredients
- 1 lb green beans, trimmed
- 4 slices bacon, coarsely chopped
- 4 skinless, boneless chicken breast halves (1½ lb total)
- Salt
- Black pepper
- 1 medium-size yellow summer squash, halved lengthwise and cut into ½-inch slices
- 1 (14.5-oz) can chicken broth
- 2 Tbsp all-purpose flour
- ½ tsp lemon zest
- Lemon wedges
Instructions
- In a large saucepan cook green beans in a small amount of boiling water 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking.
- In an extra-large skillet cook bacon over medium until crisp. Drain on paper towels, reserving 1 Tbsp drippings in skillet.
- Sprinkle chicken with salt and pepper; cook in reserved drippings over medium-high 12 minutes, turning once. Remove from skillet; keep warm.
- Add squash to skillet; cook 3 minutes, stirring occasionally. In a bowl whisk together broth, flour, and zest; add to squash in skillet. Cook and stir until bubbly.
- Stir in beans and chicken. Cook 6 minutes more or until chicken is done (165°F). Sprinkle with reserved bacon. Serve with lemon wedges.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
272
|
272
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 36 | 36 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 891 | 891 |
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