HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMaple Bacon Wrapped Chicken
Maple Bacon-Wrapped Chicken

Maple Bacon-Wrapped Chicken

with Loaded Potato Wedges

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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!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

460 g

Russet Potato

2 unit

Green Onions

56 g

Baby Kale

2 tbsp

Maple Syrup

2 tbsp

BBQ Seasoning

½ cup

Cheddar Cheese, shredded


1 tbsp

White Wine Vinegar


28 g

Salad Topping Mix


Not included in your delivery

2.5 tbsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate74 g
Sugar26 g
Dietary Fiber6 g
Protein62 g
Cholesterol180 mg
Sodium1320 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.)


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!)


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.**


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.


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