Bacon-Wrapped Chicken
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Bacon-Wrapped Chicken

Bacon-Wrapped Chicken

with Mexican Street Corn Salad

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

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 Time30 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

113 g

Corn Kernels

113 g

Baby Tomatoes

7 g

Chives

1 unit(s)

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)

250 g

Red Potato

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Green Bell Pepper

1.5 tsp

Garlic Salt

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

Not included in your delivery

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

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Nutrition Values

Calories700 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate22 g
Sugar3 g
Dietary Fiber2 g
Protein48 g
Cholesterol165 mg
Sodium630 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium40 mg
Iron2 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
Large Non-Stick Pan
Whisk
Medium Bowl

Instructions

ROAST POTATOES
1

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.

WRAP CHICKEN
2

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!)

COOK CHICKEN
3

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.**

PREP & MIX DRESSING
4

While chicken roasts, halve tomatoes. Thinly slice chives. 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.

CHAR VEGGIES
5

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.

FINISH AND SERVE
6

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.

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