Maple Bacon-Wrapped Chicken
with Loaded Potato Wedges
Buckle up because this restaurant-worthy feast is about to take your taste buds on a ride! 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.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
460 g
Russet Potato
2 unit
Green Onion
56 g
Arugula and Spinach Mix
2 tbsp
Maple Syrup
2 tbsp
BBQ Seasoning
(Contains Sulphites)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Salad Topping Mix
(Contains Soy, Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potato wedges, 1 tbsp oil (dbl for 4 ppl) and half the BBQ Seasoning to a large bowl. Season with pepper, then toss to coat. Arrange potatoes in a single layer on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Roast in the middle of the oven until golden-brown and tender, 24-26 min. (NOTE: For 4 ppl, bake in the middle and bottom of the oven, rotating sheets halfway through.)When potato wedges are done, sprinkle cheese over top.
Meanwhile, pat chicken dry with paper towels. Season with remaining BBQ Seasoning and pepper. Wrap two bacon strips around each chicken breast. (TIP: Overlapping the strips by 1-inch helps keep the bacon on the chicken when roasting!)
Line another baking sheet with parchment. Add half the maple syrup to a small bowl, for brushing onto chicken. 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 chicken to the prepared baking sheet. Brush maple syrup from the small bowl over tops of chicken. Roast chicken in the top of the oven until cooked through, 16-18 min.**
Meanwhile, thinly slice green onions. Add vinegar, remaining maple syrup and 1 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add arugula and spinach mix, salad topping mix and half the green onions. Toss to combine.
Thinly slice chicken, if desired. Divide bacon-wrapped chicken, potato wedges and salad between plates. Sprinkle remaining green onions over potato wedges.
