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.
I seriously have to try this.
Thanks for sharing, Brenda. It looks yummy!
:::sigh::: 2 years on GAPS, huh? I am getting ready to start intro next week and it is all so daunting. We have been grain, sugar & tuber free (mostly, except a few small holiday cheats-a tablespoon or two of sweet potato or dark chocolate here or there) for a few months but I am terrified of the push-back I am going to get initially going dairy free. This recipe will have to wait a bit, but is going in the file to try after intro!
Yum. All of your posts are great!!
Jane
This recipe and its ingredients sound good, but I’m wondering something. I’m wondering why several of the bloggers for nutrient dense foods who profess to love grassfed beef, rarely post any BEEFY recipes? What I’m really after are healthy casserole type recipes which include grassfed ground beef. My DH works odd shifts and I make a lot of things using my oven in the winter and my crockpot or grill in the summer, so I need fast and easy recipes for stuff I can just toss together and let ‘er RIP in my fridge until a couple of hours before dinnertime, then toss it into the oven and bake so it’s ready when DH gets home. We are not on GAPS. We are not gluten-free. We just eat like normal people. Is it possible to post some recipes like that?
Have you tried these: http://nourishedkitchen.com/recipes/?search_term=beef&ui=147
Also, the meal plans (http://nourishedkitchen.com/ecourse/healthy-meal-plans/) offered on the site typically include one beef meal each week.
My boys would just love this…great recipe
Happy New Year!
What a great recipe!
For those who live in the pacific northwest… Hempler’s makes a nitrite free bacon (made with honey rather than sugar). They also make a gaps friendly beef hot dog. 3 Sister’s Cattle Co. out of Whidby Island, WA also has some gaps friendly meats… my husband likes their beef hot dogs, but we haven’t tried any of their pork products.
Bobbi, where are you at in the Pacific NW? We’re in Molalla, Oregon & we raise pastured pork & poultry.
We have our hogs butchered at Shy Ann Meats in Oregon City & they cure our bacon & ham without nitrates or sugar. Yay! I’ll have to look up where Hemplers is! Thanks for the tip! 
I’m not Bobbi, but Hemplers is my bacon of choice, also. They are in Ferndale, WA. http://www.hemplers.com/ Unfortunately, their website doesn’t talk much about how the hogs are raised, but until I can buy a side of pork from a local farmer, they are my choice.
OOh what a nice combo! we have local maple syrup thick sliced smoked bacon which will be great in this dish. Thanks for the inspiration. I crave green at this time of year not just physically but visually..your photos are so nicely composed Jen. thank you!
My family’s not dairy free and we rarely use coconut milk. Could I sub cow’s milk or yogurt for the coconut milk called for?
Sarah, sure! I would try cream or milk. If you try it, come back and share how it worked for you!
made this today and it was absolutely delicious!! My whole family loved it!
wow, nice combination.. I never thought of adding chicken with my green beans and bacon… we grow a large garden each summer, this year we had a bumper crop I froze of green beans, we buy our bacon from a local organic farm not far from here. I will be sharing this great recipe with them as well. thank you so much. Can’t wait to make it this weekend.
This is seriously delicious! I just added a little bit of sea salt as it heated through at the end and it was off the chart! Thanks Jenny~~~you did it again!
Happy New Years to you and Yours!
Wow that looks delicious! I actually have all those ingredients in the fridge right now…hmm what to make for dinner
We had this for dinner last night. It was very yummy and a hit with my adult family. I used raw milk instead of coconut milk because that’s what was on hand. It still turned out very well and I will be making it again. Thanks so much, Brenda! Happy New Year to you and yours!
I have made something like this in casserole form for a few years now, but never thought of putting bacon in it. Everything tastes better with bacon!
I made it tonight and served it over white rice (we are not on the GAPS diet). Hubby thought the addition of bacon made it have kind of a “clam chowder” aroma. Thanks for a great recipe!
Beyond yummy! This wildly exceeded my expectations.
We had this for dinner and it was amazing! So flavorful and makes a nice gravy. This is a keeper!
this meal was amazing in it’s level of deliciousness!!!! I was really apprehensive about the parmesan coconut combo, but WOW……DELISH…I used fresh beans so I had to go longer through that stage to get them fork tender. DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!
This was delicious!! My husband had 3 servings
this was amazing to eat. next time,i won’t salt the chicken.
i’m with relatives and they salt the sh*t out of everything.