Bacon-Wrapped Chicken
with Corn on the Cob and Charred Peppers
Craving Mexican tonight? This zesty, garlicky bacon-wrapped chicken recipe paired with robust flavours of Mexican street food is perfect for dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
2 unit
Corn on the Cob
113 g
Baby Tomatoes
7 g
Chives
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
360 g
Red Potato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
200 g
Green Bell Pepper
1 tsp
Garlic Salt
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a baking sheet. Season with half the garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven until golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway.)
While potatoes roast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Wrap two bacon strips around each chicken breast. (TIP: Overlapping strips by 1/2-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 the bottom of the oven until cooked through, 16-18 min.** Carefully wipe pan clean.
While chicken cooks, husk corn, then halve crosswise. Add corn and enough water to cover (by approx. 1-2 inches) to a large pot. Season with salt. Cover and bring to a boil over high heat. Cook until tender 3-4 min. Remove pot from heat and set aside, still covered.
While corn cooks, halve tomatoes. Thinly slice chives. Core, then cut pepper into 1/2-inch pieces. Add mayo, sour cream, half the chives and vinegar to a medium bowl. Season with salt and pepper, then whisk to combine.
Heat the same pan (from step 2) over medium-high heat. When hot, add peppers to the dry pan. Cover and cook, stirring once halfway through, until 'charred' or dark golden-brown, 4-5 min. Remove pan from heat. Add tomatoes. Season with salt and pepper, then stir to combine.
Divide bacon-wrapped chicken, potatoes, corn and veggies between plates. Drizzle half the dressing over veggies and corn, then sprinkle with feta and remaining chives. Serve remaining dressing on the side, for dipping.
