Ingredients

• 4 slices Bacon

• 454 grams Chicken Breast (skinless, boneless, cubed)

• 1/2 tsp Sea Salt (divided, to taste)

• 2 cups Butternut Squash (peeled, cubed)

• 2 cups Asparagus (trimmed, chopped)

• 2 tbsps Water

• 1 tbsp Lemon Juice (to taste)

Instructions

1. Heat a large skillet over medium heat. Cook the bacon until browned and crispy, about six to seven minutes. Transfer to a paper towel lined plate.
2. Add the chicken to the same skillet. Cook for seven to eight minutes, or until cooked through. Season with half of the salt. Set aside with the bacon.
3. Add the squash and remaining salt. Cook, stirring occasionally for five minutes. Add the asparagus and water, cover with a lid and let steam for five minutes. Add more water if needed.
4. Chop the bacon and return to the skillet along with the chicken. Stir and heat for one minute. Divide onto plates, squeeze lemon juice over top and enjoy!