Chicken Thighs with Asparagus and Summer Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken thighs, skin removed4 slices bacon, coarsely chopped4 green onions, cut in 2 inch pieces1/2 cup chicken broth1 lb asparagus spears, trimmed1 small yellow summer squash, halved crosswise & cut into 2 inch strips2 tbs watersalt and pepper
Sprinkle chicken with salt and pepper. Cook chicken, bacon and onions on med high heat for 12 minutes, turning chicken to brown evenly. Carefully add broth. Cover and cook 3-5 minutes, until chicken is tender and no longer pink.
Meanwhile in microwave safe 2 quart dish combine asparagus and squash. Add 2 tbs water and season with a little salt and pepper. Cover with vented cover. Microwave on high for 3-5 minutes until vegetables are crisp-tender.
Transfer vegetables to plate, drizzle with juice from meat and top with chicken, bacon and onions.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBERN.
Meanwhile in microwave safe 2 quart dish combine asparagus and squash. Add 2 tbs water and season with a little salt and pepper. Cover with vented cover. Microwave on high for 3-5 minutes until vegetables are crisp-tender.
Transfer vegetables to plate, drizzle with juice from meat and top with chicken, bacon and onions.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBERN.
Nutritional Info Amount Per Serving
- Calories: 132.1
- Total Fat: 7.3 g
- Cholesterol: 37.1 mg
- Sodium: 267.9 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.7 g
- Protein: 13.1 g
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