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I love prepping large, clean, and simple dishes to get me through a busy work week! Please enjoy this healthy, hassle-free, nutrient-rich, paleo-inspired dish.

• Active Prep Time: 30 Minutes
• Cooking Time: 20 Minutes

Ingredients:

• 12 Oz prechopped butternut squash (available at Trader Joes)
• 1 Tbsp water
• 12-16 oz raw brussels sprouts, quartered (available at Trader Joes)
• 6 Slices Trader Joe’s Turkey Bacon, chopped (about 1/2 cup)
• 1.5-2 lbs cooked shredded chicken breast (2-2.5 lbs measured raw. Prepare chicken in Crockpot/Instapot with 1 cup of low-sodium chicken broth or bone broth. Drain and shred with fingers, once cooled)
• 1 Cup chopped yellow onion
• 6+ Garlic Cloves, minced
• 2 Tsp fresh Thyme leaves
• 1 Tsp coarsely ground black pepper (or more to taste)
• 5 Tbsp. Olive Oil, divided (I prefer Organic Virgin Garlic Olive Oil from Trader Joes)
• 1/2 Tsp Kosher Salt, divided
• 2 Tbsp Apple Cider Vinegar

 Method:

• Place squash & 1 Tbsp water in a medium glass microwavable bowl: cover with plastic wrap and microwave for two minutes.
• Add brussels sprouts; cover with plastic wrap, and microwave for 2-3 minutes or until veggies are tender.
• Transfer veggie mixture to a plate lined with paper towels to drain.
• Heat a large skillet over medium-high heat. Add turkey bacon and cook, stirring often, until just starting to crisp (about 5 minutes)
• Add shredded chicken, onion, garlic, thyme, pepper, 1 tbsp olive oil, and 1/8 tsp salt. Cook until onions soften (about 2 minutes). Remove skillet from heat. Stir in vinegar. Transfer mixture to a large bowl. Wipe skillet clean.
• Set stove heat to high. Add remaining 1/4 cup olive oil to skillet and coat pan by rotating it in all directions. Add squash mixture, cook, stirring often, until mixture begins to brown (6-8 minutes). Add chicken mixture to squash mixture and stir to combine. Sprinkle with remaining 1/4 teaspoon salt. Enjoy!