Maple Bacon-Wrapped Chicken
with Loaded Baked Potatoes- Mustard
- Milk
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
- Mustard
- Gluten
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Chicken breast • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Arugula and spinach mix (arugula, spinach) • Maple syrup • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Green onion.
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
14 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Sesame, Soy, Wheat, Egg, Fish, Mustard)
28 g
Salad Topping Mix
(Contains: Soy May be present: Milk, Tree nuts, Peanuts, Sesame, Sulphites, Egg, Mustard, Gluten)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then halve.
- To a large bowl, add potatoes, 1 tbsp (2 tbsp) oil and half the Applewood Smoke Spice. Season with pepper, then toss to coat.
- On a parchment-lined baking sheet, arrange potatoes, cut-side down.
- Roast in the middle of the oven for 20-22 min, until tender.
- 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 for 2-3 min, until cheese melts.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Applewood Smoke Spice 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 paper.
- To a small bowl, add half the maple syrup.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped chicken. Pan-fry for 2-3 min per side, until golden.
- 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 for 17-20 min, until cooked through.**
- Meanwhile, thinly slice green onions.
- To another large bowl, add vinegar, remaining maple syrup and 1 tbsp (2 tbsp) oil. 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.
- Divide bacon-wrapped chicken, potatoes and salad between plates.
- Sprinkle remaining green onions over potatoes.
