Whole30 Harvest Skillet

A one pot, Whole30 breakfast that will is egg free and easy to make ahead with turkey leftovers. Bacon, butternut squash, apple, spinach and turkey are all sautéed together to make a quick and tasty meal everyone will love.

Course Breakfast, Main Course

Cuisine American

Diet Paleo, Whole30

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 348kcal

Author Lauren

Equipment

Ingredients

5 slices bacon (no sugar added)
1 small yellow onion , diced
3 cups butternut squash , peeled and cut into ½-inch cubes
1 apple , cut into ½-inch pieces
pinch nutmeg
pinch cinnamon
2 cloves garlic , minced
salt and pepper
6 cups spinach or kale , roughly chopped
16 ounces cooked chicken or turkey breast , shredded (about 4 cups)

Instructions

Heat a bacon in a large skillet over medium heat. Cook until crispy on both sides (around 3 minutes on the first side and 1 minutes on the second) and remove from pan to cook on a plate line with paper towels.
Add onion and squash to the pan and continue to cook over medium heat until the squash has softened, around 5-7 minutes. Once the squash has cooked, add the apple, nutmeg, cinnamon, garlic, ½ teaspoon salt and ¼ teaspoon of black pepper. Sauté until the apples are just tender and add the greens and chicken. Chop the bacon slices and add those to the pan as well.
Turn off the heat on the stovetop and allow to meat to warm and greens to wilt. Serve once the meat has just warmed.

Nutrition