Balsamic Bacon-Wrapped Chicken
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Balsamic Bacon-Wrapped Chicken

Balsamic Bacon-Wrapped Chicken

with Roasted Potatoes and Wedge Salad

Tonight, enjoy a luxe chicken meal from your own dining room! Tender chicken is wrapped in smoky bacon and drizzled with a sweet and tangy balsamic glaze. Served alongside are umami-packed Parmesan roasted potatoes and a fresh wedge salad.


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

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

350 g

Red Potato

1 unit(s)

Iceberg Lettuce Head

1 unit(s)


1 unit(s)


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Crispy Shallots

(Contains Wheat)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 tbsp


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

1 tbsp

Italian Seasoning

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

1 unit(s)

Garlic, cloves

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber8 g
Protein54 g
Cholesterol170 mg
Sodium890 mg
Trans Fat0.2 g
Potassium1950 mg
Calcium225 mg
Iron5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan


Prep potatoes
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the Italian seasoning (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
  • Season with salt and pepper, then toss to coat.
Roast potatoes
  • Roast potatoes in the top of the oven, flipping halfway through. (NOTE: Gather potatoes to the centre of the baking sheet after flipping.)
  • Sprinkle half the Parmesan over top. 
  • Continue roasting until potatoes are tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
  • Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Remove and discard outer layer of iceberg lettuce. Remove stem, then quarter, leaving each lettuce wedge intact.
  • Cut tomatoes into 1/4-inch pieces. Season with salt. 
  • Peel, then mince or grate garlic.
  • Add mayo, 1/4 tsp (1 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Stir to combine. (NOTE: Reference garlic guide.)
Sear chicken
  • On a separate cutting board, pat chicken dry with paper towels. Season with salt and pepper. 
  • Wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken.)
  • Heat a large non-stick pan over medium-high heat. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side.
Roast chicken
  • Transfer chicken to an unlined baking sheet.
  • Roast in the bottom of the oven until cooked through, 16-18 min.**
Finish and serve
  • Divide chicken, potatoes and half the lettuce wedges (use all for 4 ppl) between plates.
  • Drizzle salad dressing over lettuce wedges, then top with tomatoes, crispy shallots and remaining Parmesan.
  • Drizzle half the balsamic glaze (use all for 4 ppl) over chicken.
  • Squeeze a lemon wedge over top, if desired. 
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