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Vegetables with Bacon and Grilled Chicken
Ingredients:

• 7 strips bacon
• 18 oz grilled chicken (I used tenders and just grilled them seasoned with Peruvian Chili Lime from Savory Spice Shop)
• 1 TBSP + 1/3 tsp bacon grease, or any oil
• 2/3 cup onion – diced
• 27 oz. Brussels sprouts – halved or quartered depending on size
• 24 spears of asparagus – cut into thirds or fourths
• 3 cups chopped or sliced mushrooms
• 2 cups chicken broth
• salt and pepper to taste
  Vegetable and Bacon Chicken

Preparation:

• Fire up the grill and get the chicken cooking.
• Cut up bacon into ½ to 1 inch size pieces and fried it up in a pan on medium high, save the grease if you want to use it for your fats
• When the bacon is crispy, scoop out and put on paper towel lined plate, and don’t forget to save the fat. Set bacon aside
• Using the bacon fat or oil of your choice in a larger pot add oil, onion, and mushrooms; add a little salt and pepper if you like; sauté for about 2 min on medium
• Mean while check the chicken – when fully cooked pull of grill and allow to cool a little before dicing it up.
• Add Brussels sprouts; sauté for about 5 min on medium
• Add asparagus and broth, bring to a bubble (I increased temp to med-high to get bubble rolling quickly), cover, reduce heat to medium low and cook for 10 minutes.
• Drain extra broth from pot, add bacon and diced chicken, throw in a little more Peruvian Chili Lime Seasoning, let flavors meld for about 5 min and ENJOY!

Recipe make 12 cups with 20P, 10C, 10FServing size: 2/3 cup = 1P, 0.5C, 0.5F
Enjoy with a side of fruit or more veggies. Add some sliced or chopped nuts on top to balance out the blocks.