8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb asparagus, trimmed
1 lg yellow summer squash, halved crosswise, cut into 1/2" strips
4 green onions, cut into 2" pieces

Sprinkle chicken with salt and pepper. In skillet sprayed with cooking spray, cook chicken and bacon over medium high heat 12 minutes, turn to brown evenly. Add broth, cook 5 minutes.

In microwaveable-safe 2-quart dish, combine asparagus, squash and 2 tablespoon water, sprinkle with salt and pepper. Cover with vented plastic. Cook on high for 5 minutes.

Transfer vegetables to plates, drizzle cooking liquid on top of veggies. Top with chicken, bacon and green onions.

Submitted by: Sherry Monfils