I never knew lunch could be so tasty, and most importantly easy! By far our favorite skillet, a perfect combination of veggies and meats in 1 bowl.
Prep Time: 10 minutes
Cooking Time: 26 minutes
4 slices of bacon
1 teaspoon ghee or butter
1 yellow onion, peeled and chopped
2 orange bell peppers, seeded and chopped
24 ounces raw broccoli florets
1 pound of boneless, skinless chicken thighs, diced in bite-sized pieces
1 teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried dill
1 raw scallion, minced
Preheat oven to 400 degrees Fahrenheit.
Cook bacon slices until crispy, about 10 minutes, and then set aside on a plate lined with a paper towel.
Add ghee or butter to a large skillet and bring to medium-low heat.
Add chopped yellow onion and sauté until soft, about 3 minutes.
Add chopped orange pepper and continue to sauté until soft, another 3 minutes.
Add diced chicken thighs and season the entire skillet with sea salt, pepper, garlic powder, and dried dill and sauté until the chicken is nearly cooked through about 10 minutes.
Add the broccoli florets and cook, covered, until the chicken is cooked through and the broccoli is soft about 10 minutes.
Serve between 4 bowls and garnish with crumbled bacon and minced scallion.
Net Carbs: 9