One of the things I love to do is to incorporate veggies into my dishes or at least try to most of the time. I had a couple of things just sitting in the refrigerator and this is what I came up with. Making dinner every night for the family always keeps my mind moving and I love it. The flavors in this dish really worked well together. The other thing that is great with this dish is that you only use a skillet. Clean up is easy. I hope you like.
24 Fresh Brussel Sprouts
1 Small Butternut squash (or you can but the containers in the store, which are peeled and cubed for you)
5 Pieces of Smoked Bacon, chopped (you can use vegan or turkey bacon)
4 Boneless Chicken Breast
1 Cup of Flour
2 -3 Tablespoons of Extra Virgin Olive Oil
Salt & Pepper (optional)
2 Garlic Cloves, minced
1/4 Cup of Water or Low Sodium Chicken Stock
Season Chicken with salt & pepper. Place 1 cup of flour on a plate and dip the chicken on both sides, put aside. On medium high heat add olive oil and cook chicken until nice and golden on both sides. Place to the side. In the same skillet add chopped bacon, cook until nice and crispy(drain some of the fat if any from the bacon) add Brussel Sprouts and Butternut Squash. Place lid on and cook for about 8 to 10 minutes (Stir halfway through, try the brussel sprouts and butternut squash to see if they are to your tasting. This is the fun part about being the cook).
Meanwhile chop up cooked chicken and add into the skillet. Toss everything together. Add Water or Stock at this point to left up those drippings. Toss everything together add minced garlic and cook for another 5 minutes.
A simple but delish meal.