Maple Bacon-Wrapped Chicken
with Loaded Sous Vide Potatoes
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
280 g
Sous Vide Potatoes
2 unit
Green Onion
56 g
Arugula and Spinach Mix
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*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels. Season with half the BBQ Seasoning and pepper.Wrap 2 bacon strips around each chicken breast. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken when roasting!)
Line a 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 (1 tbsp) oil, 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.**
Drain, then pat potatoes very dry with paper towels.Add potatoes, 1 tbsp (2 tbsp) oil and remaining BBQ Seasoning to a large bowl. Season with pepper, then toss to coat. Arrange potatoes in a single layer on another parchment-lined baking sheet.Roast in the middle of the oven until golden-brown, 15-18 min.When potatoes are done, sprinkle cheese over top.
Meanwhile, thinly slice green onions. Add vinegar, remaining maple syrup and 1 tbsp (2 tbsp) oil 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, potatoes and salad between plates.Sprinkle remaining green onions over potatoes.
