Bacon-Wrapped Chicken
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Bacon-Wrapped Chicken

Bacon-Wrapped Chicken

with Mexican-Style Street Corn Salad

Craving Mexican tonight? This zesty, garlicky bacon-wrapped chicken recipe paired with the 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
Cooking Time


serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

½ can

Canned Corn

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

Not included in your delivery

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories930 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber7 g
Protein56 g
Cholesterol170 mg
Sodium1430 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
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 an unlined 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 middle of the oven, rotating sheets halfway through.)

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, 2-3 min per side. Transfer chicken to another unlined baking sheet. Roast in the bottom of the oven until cooked through, 16-18 min.** Carefully wipe the pan clean.

Prep and make dressing

While chicken cooks, drain, then rinse corn. 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 veggies

When chicken is done, heat the same pan (from step 2) over medium-high. When hot, add peppers and half the corn (use all for 4 ppl) to the dry pan. Cover and cook, stirring once halfway through, until veggies are 'charred' or dark golden-brown, 4-5 min. Remove the pan from heat. Add tomatoes. Season with salt and pepper.

Finish and serve

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