INGREDIENTS

8 skinless, boneless chicken thighs

3 slices uncured turkey bacon, coarsely chopped

1/2 cup chicken broth

1 pound asparagus spears, trimmed

1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips

4 green onions, cut in 2-inch pieces

DIRECTIONS

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink. 
2. Meanwhile, in another skillet sautée asparagus and squash with 2 Tbsp of water.  Sprinkle with salt and pepper.  
3. Transfer to plates and enjoy. 

Recipe adapted from http://www.bhg.com