BACON WRAPPED CHICKEN
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A low carb cauliflower mash helps to balance out this indulgent bacon wrapped chicken with creamy sundried tomato pesto sauce. Serve with lightly sautéed greens.

Plate of bacon wrapped chicken, mash and greens in a dinner table setting.

This is a pretty versatile meal. Feel free to swap out the cauliflower mash for potato mash or change the sundried tomato pesto for basil pesto.

The brussel sprouts aren’t very well disguised, so if you don’t typically like them you may want to use beans or carrots instead!

Love the combo of chicken and bacon? Try these other yummy meals:

•  Chicken and bacon pancake stacks •  Hawaiian chicken pasta salad  •  Chicken caesar burger bowls  •  Crumbed chicken tenders  •

 

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Plate of bacon wrapped chicken, mash and greens in a dinner table setting.

BACON WRAPPED CHICKEN

Keyword: CHICKEN, MAIN MEALS, PORK
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

A low carb cauliflower mash helps to balance out this indulgent bacon wrapped chicken with sundried tomato pesto sauce. Serve with lightly sautéed greens.

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Ingredients

CHICKEN

  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp salt
  • 4 boneless, skinless chicken breasts (600g/1lb 5oz)
  • 250 g streaky bacon (8.8oz)

MASH

  • 1 whole cauliflower
  • 65 g lite sour cream (2.3oz)
  • 1 tsp garlic powder
  • 1/2 tsp chicken stock powder dissolved in 1 tsp boiling water

GREENS

  • 250 g broccolini (8.8oz)
  • 300 g brussel sprouts (10.6oz)
  • 1 Tbsp olive oil
  • 1/2 tsp garlic powder

SAUCE

  • 1/2 cup sundried tomato pesto (120g)
  • 60 g lite sour cream (2.1oz)
  • 1/2 tsp chicken stock powder dissolved in 1/4 cup boiling water (60ml)

Instructions

  1. Preheat oven to 190ºC (375ºF) fan bake. Line a large oven tray with baking paper.

  2. PREPARE CHICKEN

    Stir together garlic powder, oregano, paprika and salt. Cut chicken breasts in half (so they are more tenderloin-shaped). Rub seasoning mixture all over chicken, then wrap each piece in bacon. Place on tray and bake for 25-30 minutes, until cooked through.

  3. COOK CAULIFLOWER

    While chicken cooks, trim cauliflower into florets, place in a large saucepan and cover with water. Bring to the boil and cook for 12 minutes, until tender.

  4. COOK GREENS

    Trim any dry ends off broccolini and cut brussel sprouts in half. Heat oil in a large frying pan on medium-high. Stir in broccolini, sprouts and garlic powder, then leave to sit for a minute or two so that they turn nice and golden. Repeat once or twice, until veggies are tender. Reduce heat and keep warm.

  5. MAKE SAUCE

    Whisk pesto, sour cream and chicken stock mixture together in a microwave safe jug. Microwave for 30 seconds, until warm.

  6. MAKE MASH

    Drain cauliflower well. Roughly mash, then add sour cream, garlic powder and chicken stock mixture. Use a stick blender or regular blender to purée until almost smooth. Season to taste with salt and pepper.

  7. SERVE

    Divide mash and greens between warmed serving plates. Top with chicken; drizzle sauce over the top.

Recipe Notes

WINE MATCH: A Chardonnay or Gewürztraminer.
GLUTEN-FREE OPTION: Ensure bacon is gluten-free. Use gluten-free chicken stock powder and check pesto is gluten-free.
INGREDIENT SWAPS / NOTES: Chicken thighs or tenderloins would be great alternatives to chicken breasts. Broccoli can be used instead of broccolini. If you dislike brussel sprouts, use green beans or carrots instead. Basil pesto can be used instead of sundried tomato pesto.
STORING AND REHEATING: Store individual portions in containers in the refrigerator and reheat in the microwave.

 

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