Bacon-Wrapped Chicken
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Bacon-Wrapped Chicken

Bacon-Wrapped Chicken

with Mexican-Style Street Corn Salad

Craving Mexican tonight? We've packed all the robust flavours of elotes – street corn – into a delicious charred corn and pepper side salad topped with feta and a creamy chive dressing. It's the perfect companion for garlicky bacon-wrapped chicken!

Allergens:
Milk
Egg
Mustard
Sulphites

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 piece

Chicken Breasts

100 g

Bacon Strips

113 g

Corn Kernels

113 g

Baby Tomatoes

7 g

Chives

1 piece

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 piece

Russet Potato

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 piece

Green Bell Pepper

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

¼ tsp

Pepper*

0.13 tsp

Salt*

1.5 tbsp

Oil*

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Nutrition Values

Calories950 kcal
Fat54 g
Saturated Fat15 g
Carbohydrate64 g
Sugar10 g
Dietary Fiber6 g
Protein54 g
Cholesterol190 mg
Sodium1400 mg
Trans Fat0.2 g
Potassium2250 mg
Calcium150 mg
Iron4 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.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Whisk
Medium Bowl

Instructions

Roast potatoes
1
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Cook chicken
2
  • Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
  • Wrap 2 bacon strips around each chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep bacon on chicken!)
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, 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
3
  • Meanwhile, halve tomatoes.
  • Thinly slice chives.
  • Core, then cut pepper into 1/2-inch pieces.
  • Add mayo, sour cream, vinegar and half the chives to a medium bowl. Season with salt and pepper, then whisk to combine.
Char veggies
4
  • When chicken is done, reheat the same pan (from step 2) over medium-high. 
  • When hot, add peppers and corn to the dry pan. Cover and cook, stirring once halfway through, until veggies are 'charred' or dark golden-brown, 5-6 min. 
  • Remove from heat. 
  • Add tomatoes. Season with salt and pepper, then toss to combine.
Finish and serve
5
  • Divide street corn salad between plates. 
  • Drizzle half the dressing over corn salad, 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. 


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