Chicken and Veggie Skillet

Here is an easy skillet dinner I was able to  throw together lickety split one night when I had a bunch of random veggies and chicken in the fridge.

What you need:

1 lb chicken breast

4 pieces of bacon (AIP available here!)

1 spaghetti squash,

2 cups kale

1 cup brussel sprout leaves (or whole sprouts, cut up)

2 julienned carrots.

How to:

Cook the bacon, set aside.

While you are cooking the bacon, microwave the spaghetti squash, about 5 minutes a pound. Make sure to put holes in it with a sharp knife so it doesn’t explode! That would be really messy. Turn it every few minutes as well. When the squash is done, cut in half, and scoop out the insides with a fork. Discard the seeds.

In the same pan, using the bacon fat, cook the chicken, set aside.

Add the kale, sprouts and carrots. Cook for 3-4 minutes, until kale is mostly wilted and carrots somewhat tender.

Add back the squash and chicken to heat together.

Season with 1/2 tsp of garlic powder, S&P to taste.

Garnish with bacon.

Eat up!