Bacon-Wrapped Chicken

Bacon-Wrapped Chicken

with Mexican Street Corn Salad

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Craving Mexican tonight? This zesty, garlicky bacon wrapped chicken recipe paired with an robust Mexican street corn salad is perfect for dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

113 g

Corn Kernels

113 g

Grape Tomatoes

7 g


3 tbsp

Sour Cream


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

White Wine Vinegar


300 g

Red Potato

28 g

Feta Cheese


200 g

Green Bell Pepper

1 tsp

Garlic Salt

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber6 g
Protein53 g
Cholesterol180 mg
Sodium1490 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast potatoes and finish chicken). Start prepping when the oven comes up to temperature!

Cut potatoes into 1/2-inch wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with half the garlic salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.


While potatoes roast, pat chicken dry with paper towels. Sprinkle over remaining garlic salt. Season with pepper, then wrap two bacon strips around each chicken. (TIP: Overlapping by 1-inch helps keep the bacon on the chicken!)


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 3-4 min per side. Transfer chicken to another baking sheet. Roast, in bottom of oven, until cooked through, 16-18 min.**


While chicken cooks, halve tomatoes. Thinly slice chives. Core, then cut pepper into 1/2-inch pieces. Whisk mayo, sour cream, half the chives and 1 tbsp vinegar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.


When chicken is done, carefully, drain off fat from the pan. Wipe clean with paper towels. Heat the same pan over medium-high heat. When hot, add corn and peppers to the dry pan. Cover and cook, stirring once halfway through cooking, until 'charred' or dark golden-brown, 4-5 min. Remove pan from heat. Add tomatoes. Season with salt and pepper. Set aside.


Divide charred veggies between plates. Drizzle over half the dressing, then crumble over feta. Divide bacon-wrapped chicken and potatoes between plates. Sprinkle over remaining chives. Serve remaining dressing on the side, for dipping.