Bacon-Wrapped Chicken with Sautéed Kale
Total Time: 35-40 minutes
Serving Size: 1 chicken breast with kale (makes 4 servings)
Calories & Macros per Serving:
Calories: 450 Fat: 26g Carbs: 10g Protein: 45g
Ingredients:
For the Chicken:
¼ cup (50g) coconut sugar (or brown sugar)
2 teaspoons smoked paprika
½ teaspoon garlic powder (optional)
½ teaspoon ground black pepper
½ teaspoon salt
4 (4 oz / 115g each) boneless, skinless chicken breasts
1 (16 oz / 450g) package bacon
1 tablespoon chopped fresh parsley (optional)
For the Sautéed Kale (Optional):
4 cups chopped kale
1 tablespoon olive oil
½ teaspoon garlic powder (or 1 clove fresh garlic, minced) (optional)
Salt, to taste
Instructions:
Preheat the oven: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the spice mix: In a small bowl, mix the coconut sugar (or brown sugar), smoked paprika, garlic powder, black pepper, and salt.
Season the chicken: Rub the spice mixture evenly over all sides of the chicken breasts.
Wrap with bacon: Wrap each chicken breast with 2-3 slices of bacon, slightly overlapping to secure. If needed, use toothpicks to keep the bacon in place.
Bake: Place the bacon-wrapped chicken on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Optional crisping: For crispier bacon, broil for the last 2-3 minutes, watching carefully to prevent burning.
Sauté the kale: While the chicken is baking, heat olive oil in a skillet over medium heat. Add the chopped kale, garlic powder, and salt. Sauté for 3-5 minutes, stirring frequently, until the kale is tender and slightly crispy.
Serve: Plate the bacon-wrapped chicken with a side of sautéed kale. Garnish with parsley if desired.
Tips:
Crispier Bacon: Use a wire rack on the baking sheet to allow airflow around the bacon.
Air Fryer Option: Cook at 375°F (190°C) for 18-20 minutes, flipping halfway through.
Flavor Boost: Add a pinch of cayenne pepper for a spicy kick or a drizzle of honey for extra caramelization.
Meal Prep: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.