Total Cook Time: 25-30 minutes
4 Slices Bacon, sliced 1" thick
1.5 lbs Shredded Chicken (I used the chicken from my stock, but feel free to use a rotisserie chicken)
1 Bell Pepper, chopped
1 Large Zucchini, quartered lengthwise and sliced 1" thick
1/2 Yam, quartered lengthwise and thinly sliced
12 Basil Leaves, thinly sliced
1 tsp. Sea Salt
1/2 tsp. Black Pepper
Large Saute Pan with a Lid (you can always use a plate)
- Heat a saute pan over medium-high heat. Add bacon and brown, about 5 minutes. Once the bacon is browned, add vegetables* and toss to coat with rendered bacon fat. Season with 1/2 the salt and pepper, toss again, and leave the vegetables to begin to brown, about 5 minutes. Toss again and cook another 5 minutes.
- Add chicken and remaining salt and pepper. Toss to coat and let cook, without touching, for another 7 minutes. Vegetables and chicken should be slightly browned and almost cooked through at this point. Put a lid on your pan and cook for another 5 minutes, covered. Vegetables should be cooked but not mushy and still vibrant in color.
- Toss with basil and serve.
*I used zucchini, yam, and bell pepper...this is a really good combination, but use your favorite veggies or use what you have on-hand.
This combination was easy (especially since I already had my veggies all prepped and chicken precooked) and the flavors were perfect!