Bacon, Chicken and Green Beans has an almost-Asian flavor to it, which was a delightful surprise to my family who has been on the GAPS diet for about 2 years now. Since we don’t eat soy in any form, including soy sauce, we’ve been missing those Asian inspired dishes.

This recipe uses bacon, and you’ll want to find a good source of bacon. We are pig farmers, and can tell our butcher that we want our bacon nitrate and sugar free. It will be difficult (if not impossible) to find a sugar-free bacon in a store, but you can probably find a good, thick sliced, nitrate-free bacon.

For maximum nutrition, make sure to get your chicken from a farmer who allows the birds to roam on grass. Part of the reason we are all lacking in Vitamin D is because we do not eat animals that were raised in the sun. Find out what kind of feed the birds were supplemented with, as well. Feeds that are free of corn and soy are becoming more readily available these days, which is a good thing! If you have an estrogen-induced cancer, you’ll want to avoid soy-fed chicken, because the estrogen in the soy may cause your cancer to grow. Corn fattens the chicken very quickly, making for a profitable; but unhealthy product. Soy and corn were never meant to be food for poultry, as they must be processed by humans before they can be consumed.

This time of year, I don’t think any of us have green beans growing fresh in the back yard. That is why this recipe calls for frozen green beans. There are many good sources of organic, good quality green beans. If you enjoy this dish, maybe next year you will want to set aside some of your own beans in the freezer so that you can make it again.

bacon, chicken and green beans

ingredients:

1 pound bacon, chopped
1/4 cup butter or ghee (buy it here), optional
2 pound boneless, skinless chicken thighs, chopped
4 cloves garlic, minced
1 small onion, chopped
24 ounces frozen green beans
1 cup grated parmesan cheese
1 cup full fat coconut milk (buy it here or make your own)

method:

Heat a large skillet over medium high heat, cook bacon and set aside on paper towels.
Cook chicken in remaining bacon grease. Add butter or ghee to the pan if there is not enough grease. Add garlic and onions and reduce heat to medium, stirring until the garlic and onions are tender. Add in green beans, and cooked bacon, cover and let simmer for about 5 minutes. Stir in cheese and coconut milk until mixed well.

YIELD: 4 to 6 servings | TIME: 10 to 15 minutes (active), 25 to 30 minutes (stovetop)

Love this recipe? This is a guest post by Brenda of the Well-fed Homestead. Brenda and her family operate a small farmstead and she blogs about her experiences on the GAPS diet. While my family is away, celebrating the holidays with our favorite winter tradition – soaking in hot springs, Brenda offered to share her knowledge and her recipes with you. She’ll be answering questions about this recipe, so if you’ve got something to share, leave a comment for Brenda. If you have a guest post you’d like me to consider, please contact me.