Summer Veggie Skillet
Rotisserie chicken, from the deli, diced or shredded
Fresh green beans, stem ends removed
Olive oil, divided
Yellow onion, thinly sliced
Red potatoes, scrubbed and sliced very thinly
Yellow summer squash, thinly slicked lengthwise
Bacon, crispy and crumbled
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.