Grilled Maple-Chipotle Bacon-Wrapped Organic Chicken Breasts
with Elotes-Style Corn and Grilled VeggiesCalories
:
950 kcalProtein
:
53g proteinTotal
:
25 minutesDifficulty
:
MediumSpicy
Quick
High Protein
Allergens:
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
- Peanuts
- Tree nuts
Allumez le barbecue! Ce souper est rempli de goûts incroyables : lime, chipotle et érable. Tout cela pour rehausser le poulet, les légumes, les patates douces et le maïs. Un petit avertissement : Il n'y aura probablement pas de restes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Organic Chicken Breast
100 g
Bacon Strips
2 unit(s)
Corn on the Cob
1 unit(s)
Zucchini
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lime
4 g
Chipotle Powder
(May be present: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
2 tbsp
Maple Syrup
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Sweet Potato
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories950 kcal
Fat50 g
Saturated Fat14 g
Carbohydrate77 g
Sugar32 g
Dietary Fiber10 g
Protein53 g
Cholesterol175 mg
Sodium890 mg
Trans Fat0.1 g
Potassium1950 mg
Calcium175 mg
Iron3.5 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
•Zester
•Small Bowl
•Large Bowl
•Measuring Spoons
•Silicone Brush
•Baking Sheet
Cooking Steps
1
- Before starting, wash and dry all produce. Lightly oil the grill.
While you prep, preheat the grill to medium-high (approx. 500°F). - Halve zucchini.
- Quarter pepper, then core.
- Husk corn.
- Cut sweet potatoes into 1/2-inch rounds.
- Roughtly chop cilantro.
- Zest lime, then cut into wedges.
- To a small bowl, add lime zest and mayo. Stir to combine, then set aside.
2
- To a large bowl, add sweet potatoes, corn, zucchini and pepper. Drizzle with 1 tbsp (2 tbsp) oil and season with salt and pepper. Toss to combine, then set aside.
- To another small bowl, add maple syrup and 1/4 tsp (1/2 tsp) chipotle powder. Stir to combine.
3
- Pat chicken dry with paper towels. Season with salt and pepper.
- Brush chicken with half the lime mayo, then wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken!)
- Place chicken on a baking sheet, then set aside.
4
- Add corn to one side of the grill. Close lid and grill 8-10 min, turning occasionally, until tender and grill-marked, 8-10 min.
- Add peppers and zucchini to the other side of the grill. Close lid and grill 9-12 min, flipping once, until veggies are tender-crisp.
- Once cooked, transfer veggies to a clean baking sheet. Cover to keep warm.
5
- Add chicken to one side of the grill. Reduce heat to medium. Close lid and grill 6-8 min per side, flipping once, until chicken is cooked through.**
- Add sweet potatoes to the other side of the grill. Close lid and grill 14-16 min, flipping once, until grill-marked and tender.
- Brush maple-chipotle sauce over chicken. Flip chicken, then brush other side with sauce. Grill 30 sec, until sauce caramelizes. Flip and repeat on other side. (NOTE: Repeat with any extra sauce, if you like.)
- Transfer to the baking sheet with veggies. Cover to keep warm.
6
- Spread remaining lime mayo all over corn. Sprinkle a pinch of chipotle powder over corn, if you like.
- Top corn with feta and half the cilantro.
- Slice zucchini and peppers.
- Divide chicken, veggies and corn between plates.
- Sprinkle remaining cilantro over top.
