We try to do Whole30 around here every few months, just to reset and get our bodies feeling better, and we have since January of 2014.
Last year, I thought I would just throw all of these ingredients in a pan and see what happened. It was at the tail in of one of our 30 days, and I was just over cooking. This happens on Whole30 because, man, you have to cook nearly every single meal.
Do you wanna know what happened?
I will tell you.
The chicken was super moist because BACON.
The veggies were highly delicious because BACON.
And the bacon was just itself. Delightful.
The bacon crisps up nicely, and kisses everything in the pan with incredible flavor. Veggies have fat soluble vitamins within. So, it is always a great idea to eat your veggies with a good fat, so your body can absorb all that goodness. There is a reason broccoli and cheese sauce, or brussel sprouts with bacon, or raw veggies and dip are just divine. Your body knows what’s up!
I can’t really give you a recipe because it’s just too simple, but I will tell you what I do to prep.
1. Rinse and halve the chicken breasts, and cut off any visible fat. I can’t always afford organic, so I make sure to not include the fat of the animal when eating non-pastured chicken.
2. Season the chicken well, and arrange in the middle of the pan. The garlic and sea salt grinder is my current favorite.
3. Arrange frozen (yes frozen!) veggies around the sides of the pan. I ended up using broccoli and green beans, though the vid only shows broccoli.
4. Season the veggies well with the same seasoning.
5. Chop up your nitrate free bacon, and sprinkle over the top. I always make sure the bacon is completely covering the chicken breast so it won’t dry out.
6. Pop in the oven at 350 degrees for 1 hour.
My family loves this, and when we are trying to eat super clean, it helps to have a meal that is satisfying. Good saturated fats help in that area. Don’t be afraid of them!!
Happy Homecooking, y’all!
Whole30 Approved Simple One Pan Dinner