Lemon & Asparagus Chicken Skillet

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Lemon & Asparagus Chicken Skillet

Course: Dinner, Lunch
Cuisine: American
Keyword: chicken, dairy-free, gluten-free, grain-free, one pan
Calorie: 200-300, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 4 servings
Calories: 291kcal


  • 4 slices Bacon
  • 1 lb 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)


  • 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.
  • 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.
  • 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.
  • 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!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • Serving Size

    One serving equals approximately 1 1/2 to two cups.
  • More Flavor

    Add garlic and your choice of dried herbs.
  • Additional Toppings

    Top with fresh herbs or red pepper flakes.


Calories: 291kcal | Carbohydrates: 11g | Protein: 31g | Fat: 14g | Cholesterol: 101mg | Sodium: 560mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7992IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg

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