Summer Veggie Skillet
Ingredients
2 cups | Rotisserie chicken, from the deli, diced or shredded |
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1 lb. | Fresh green beans, stem ends removed |
2 Tbsp. | Olive oil, divided |
1 | Yellow onion, thinly sliced |
2 | Red potatoes, scrubbed and sliced very thinly |
1/2 tsp. | Salt |
2 | Yellow summer squash, thinly slicked lengthwise |
1/4 cup | Bacon, crispy and crumbled |
1 tsp. | Dill weed |
Directions
Steam green beans in about 1 in. of water, covered, until just tender, about 2 1/2 minutes. Drain and set aside.
Heat 1 Tbsp. oil on medium heat in a large skillet. Separate layers of onion rings and cook in the oil until onions have caramelized (turned golden brown). Remove onions to a separate bowl.
Add remaining oil to skillet and spread potatoes over the surface in thin overlapping layers; sprinkle with salt.
Cover skillet and cook potatoes on medium until they begin to soften, 7 - 8 minutes, turning frequently so they don’t burn.
Layer squash over potatoes. Cover skillet and raise heat to medium-high. Cook vegetables, turning occasionally, about 5 minutes, just until squash begins to soften.
Add green beans, chicken, onion and bacon to the skillet vegetables. Toss to combine. Cover and cook 2 minutes.
Test vegetables for doneness. Remove skillet from heat and sprinkle dill weed over vegetables. Toss.