Maple Bacon-Wrapped Chicken
with Loaded Baked 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 potatoes 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(s)
Chicken Breasts
100 g
Bacon Strips
400 g
Yellow Potato
2 unit(s)
Green Onion
56 g
Arugula and Spinach Mix
2 tbsp
Maple Syrup
2 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Halve potatoes.
- Add potatoes, 1 tbsp (2 tbsp) oil and half the BBQ Seasoning to a large bowl. Season with pepper, then toss to coat.
- Arrange potatoes, cut-side down, on a parchment-lined baking sheet.
- Roast in the middle of the oven until tender, 20-22 min.
- When potatoes are tender, carefully remove from the oven. Flip, then arrange in centre of the sheet. Sprinkle cheese over top.
- Return to the middle of the oven. Bake until cheese melts, 2-3 min.
- Meanwhile, pat chicken dry with paper towels. Season with remaining 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 another baking sheet with parchment.
- Add half the maple syrup to a small bowl.
- 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, 17-20 min.**
- 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 just before serving.
- Thinly slice chicken, if desired.
- Divide bacon-wrapped chicken, potatoes and salad between plates.
- Sprinkle remaining green onions over potatoes.
