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Send a Meal Blog

Monday, October 04 2010


  • 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


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

  • Calories320, 
  • 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
Posted by: Send a Meal AT 10:21 am   |  Permalink   |  0 Comments  |  Email

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