Bacon-Wrapped Chicken Breast with Creamy Side Salad
Tender chicken breast wrapped in crispy bacon, served with a fresh baby leaf salad and a tangy olive oil vinaigrette.
Ingredients
For the Chicken:
1 medium chicken breast (6 oz)
2 slices bacon
½ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper, to taste
For the Salad:
1 cup mixed baby leaves
3 cherry tomatoes, halved
1 Tbsp olive oil
1 tsp apple cider vinegar
½ tsp Dijon mustard
¼ tsp Italian seasoning
Salt and pepper, to taste
Macronutrients
Protein: 38g
Fat: 32g
Carbs: 3g
Preparation:
Preheat the oven to 425°F (220°C).
Season the chicken breast (6 oz) with smoked paprika (½ tsp), garlic powder (¼ tsp), and salt and pepper to taste.
Wrap the chicken with bacon slices (2 slices), overlapping slightly to help them stay in place.
Place the chicken on a baking tray and roast on the middle shelf of the oven for 25–30 minutes, or until fully cooked through and the internal temperature reaches 165°F (75°C). Bacon should be crisp and golden.
Meanwhile, prepare the salad by tossing baby leaves (1 cup) and halved cherry tomatoes (3) in a bowl.
Make the dressing by whisking together olive oil (1 Tbsp), apple cider vinegar (1 tsp), Dijon mustard (½ tsp), Italian seasoning (¼ tsp), and salt and pepper to taste. Drizzle over the salad just before serving.
Once the chicken is done, let it rest briefly, then serve it alongside the fresh dressed salad.
THURSDAY 250515