Name: Chicken and bacon skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 oz bacon, chopped; 5 oz Yukon Gold potatoes, diced into 3/4-inch pieces; 5 oz green beans, trimmed; 1 tsp olive oil; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1 1/2 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 425°F. Toss the diced potatoes on a half-sheet pan with the olive oil and a pinch each of salt and pepper. Roast for 25 to 30 minutes, flipping halfway through, until golden and easily pierced with a fork.
Toss the chicken pieces with half the garlic powder and a pinch of salt and pepper. While potatoes roast, place chopped bacon in a 12-inch skillet over medium heat. Cook until fat renders and bacon is crisp, about 5 minutes. Use a slotted spoon to move bacon to a plate, leaving the fat in the pan.
Increase skillet heat to medium-high. Add chicken to the bacon fat in a single layer. Let it sear undisturbed for 2 minutes, then stir and cook for 3 to 4 minutes more until browned and white throughout. Move chicken to the plate with the bacon. Done when reaches 165°F and is white throughout.
Add green beans and water to the same skillet. Cover and steam for 3 minutes. Uncover and sauté for 2 minutes more until the water has evaporated and beans are bright green and lightly blistered. Season with the remaining garlic powder and a pinch of salt and pepper.
Add the roasted potatoes, chicken, and bacon back into the skillet. Toss everything together over medium heat for 1 minute. Remove from heat, drizzle with lemon juice, and toss once more before serving.

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Instructions

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