This veggie-packed skillet supper comes together quickly thanks to smart shortcuts. Pre-cubed butternut squash saves chopping time; parcooking it with the Brussels sprouts in the microwave shortens the final cook time. Center-cut bacon adds salty, smoky flavor with 25% to 30% less fat than regular bacon. Fold any leftovers into mac and cheese.
How to Make It
Place squash and 1 tablespoon water in a medium microwavable bowl; cover with plastic wrap. Microwave 2 minutes. Add Brussels sprouts; cover with plastic wrap, and microwave until vegetables are tender, about 2 minutes. Transfer squash and Brussels sprouts to a plate lined with paper towels to drain.
Heat a large skillet over medium-high. Add bacon, and cook, stirring often, until just starting to crisp, about 5 minutes. Add chicken, onion, garlic, thyme, pepper, 1 tablespoon oil, and 1/8 teaspoon salt; cook until onion begins to soften, about 2 minutes. Remove skillet from heat; stir in vinegar. Transfer to a bowl. Wipe skillet clean.
Increase heat to high. Add remaining 1/4 cup oil to skillet; swirl to coat. Add squash mixture; cook, stirring often, until mixture begins to brown, 6 to 8 minutes. Add chicken mixture to squash mixture; stir to combine. Sprinkle with remaining 1/4 teaspoon salt.