Maple Bacon-Wrapped Chicken
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Maple Bacon-Wrapped Chicken

Maple Bacon-Wrapped Chicken

with Loaded Potato Wedges

Buckle up for this restaurant-worthy feast! Tender chicken is covered in smoky bacon and a sweet and salty mix of maple syrup and BBQ seasoning. Loaded potato wedges take this hearty dinner to the next level!

Allergens:
Milk
Sulphites
Soy

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
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

460 g

Russet Potato

2 unit

Green Onion

56 g

Baby Kale

2 tbsp

Maple Syrup

2 tbsp

BBQ Seasoning

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Salad Topping Mix

(Contains Soy)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories1040 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate74 g
Sugar26 g
Dietary Fiber6 g
Protein62 g
Cholesterol180 mg
Sodium1320 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
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Roast potato wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil and half the BBQ Seasoning to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of the oven, rotating sheets halfway through cooking.)

Prep chicken
2

While potato wedges roast, pat chicken dry with paper towels. Sprinkle with remaining BBQ Seasoning. Season with pepper, then wrap two bacon strips around each piece of chicken. (TIP: Overlapping the strips by 1-inch helps keep the bacon on the chicken when roasting!)

Roast chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped chicken. Pan-fry until golden, 2-3 min per side. Transfer seared chicken to another parchment-lined baking sheet. Drizzle half the maple syrup over top of each piece of seared chicken. Roast in the top of the oven until cooked through, 16-18 min.**

Make salad
4

While the bacon-wrapped chicken roasts, thinly slice green onions. Whisk together vinegar, remaining maple syrup and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add kale, salad topping mix and half the green onions. Toss to combine.

Finish and serve
5

When potato wedges are done, sprinkle with cheese and remaining green onions. Divide bacon-wrapped chicken, potato wedges and salad between plates.

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