We love bacon around here.
We could eat it for breakfast, lunch, dinner, and dessert… but we would probably only live until we are 40… so we don’t.
But since we do love it so much, we are pretty much always looking for a creative way to get that savory bacon flavor but without just chowing down on bacon all the time.
We also love all the veggies in the whole world. And we love dinners that are healthy, simple, and involve little cleanup, so one pan meals are a huge hit for us.
Oh, and I am finally starting to not hate chicken so much after nearly a year long aversion to all things that cluck. And since I am not hating on chicken so much these days, I have been trying to come up with fresh ways to incorporate more of those little cluckers into our diet!
Also, (sorry for all the random points but I am on roll) we love meals that we can throw in the oven on our way out the door for a run and know they’ll not only be done when we get back, but also they won’t burn up while we are gone.
I let my creative juices flow on this one… and the bacon juice, too.
The result? Maple bacon chicken skillet with carrots and brussel sprouts.
It couldn’t have been more delicious even if I wanted it to be.
Seriously y’all, it was dang good. I almost fought with my husband over the leftovers, but then I put myself in check and remembered I want to be a selfless and loving wife. So he ate the leftovers.
Oh, and it was so easy. I layered the carrots first, followed by the brussel sprouts, and the chicken went on top. Chopped bacon was sprinkled all over, a few spices were added along with a tiny bit of avocado oil, and it just did it’s thing in the oven while we ran. When we got back, I removed the skillet, drizzled the entire dish with some maple syrup, and stuck it back in. A few minutes later we experienced the goodness.
And we will definitely be doing it again.
