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Bacon-Wrapped Chicken
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Bacon-Wrapped Chicken

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.

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

2 unit

Corn on the Cob

113 g

Baby Tomatoes

7 g


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp


(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


¼ tsp

Salt and Pepper*


Nutrition Values

Calories930 kcal
Fat49 g
Saturated Fat12 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber8 g
Protein57 g
Cholesterol170 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Pot
Medium Bowl


Roast potatoes

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.)

Cook chicken

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.

Cook corn

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.

Prep and mix dressing

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.

Char peppers

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.

Finish and serve

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.