Ingredients

8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb. asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces

Directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet 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 (180 degrees F).

2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

Nutrition facts

Calories 320, Total Fat (g) 18, Saturated Fat (g) 6, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 3, Cholesterol (mg) 134, Sodium (mg) 626, Carbohydrate (g) 5, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 32, Vitamin C (DV%) 13, Calcium (DV%) 5, Iron (DV%) 18, Percent Daily Values are based on a 2,000 calorie diet