Easy, flavorful, and great for any weeknight meal, this one-pan skillet meal will be a new favorite! The addition of savory bacon mixed with sweet squash and crispy chicken and brussels sprouts is both comforting and bursting with flavor.
1small-medium butternut squashpeeled and cubed into small pieces as shown (or approx. 1 ½ cup pre-cubed)
12ouncesbrussels sproutschopped into thirds
Sea salt and pepper to tasteomit pepper for AIP
1/4cupbone broth or wateroptional as cooking liquid
Prepare chicken and season with salt and pepper, set aside.
Chop bacon and add to a cast iron pan heated over medium, toss with a wooden spoon for appox. 5-7 minutes until the fat renders and bacon is cooked. Remove the bacon from the pan and set aside. Leave the fat in the pan to cook with.
Add chicken pieces and cook, stirring, remove from the pan when golden after approx. 6 minutes or so. Add it to the same plate as your bacon bits.
Using the remaining bacon grease in the pan, add your chopped vegetables and stir well to coat in the oil. Cook on the stovetop for 5 minutes or so and then add in your cooking liquid, stir and reduce heat to medium-low. Optionally add cooking liquid for softer veggies.
Cover the cast iron with a lid and let cook for approx. 10-12 mins or so until vegetables are done and tender when pricked with a fork.
Add chicken and bacon back to the cast iron and stir, most or all liquid should be absorbed into the veggies by now. Serve when ready!
One Pan Chicken and Veggies with Bacon https://foodbymars.com/one-pan-chicken-and-veggies-with-bacon-whole30-paleo-aip/