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Lemon & asparagus chicken skillet

Prep Time:

10 minutes

Cook Time:

25 minutes



This is tasty meal the whole family can enjoy. Or just cut the quantities to suit you but we'd suggest you make enough to take some to work the next day, it's just as nice cold.

If you don't like asparagus or want a cheaper alternative, then use broccoli or a combination of peas and spinach instead.


  • 4 slices bacon

  • 454g 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)


  1. Heat a large frying pan over a 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 frying pan. 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 the top to taste and enjoy!

Cut the prep time: Buy some frozen cubed squash (it's usually cheaper per 100g and you don't have to worry about waste). Give it a blast in the microwave to defrost and soften first or just throw it in frozen and slightly increase the cooking time.

More flavour: Add garlic and your choice of dried herbs.

Additional toppings: Top with fresh herbs or red pepper flakes.

No asparagus: Use broccoli instead.

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