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Bacon-Wrapped Chicken Tenders
with honey mustard / roasted carrots / farro

Active: 45 Total: 45

A little bit of effort upfront to wrap the chicken tenders in bacon yields an elegant meal that's great for an ordinary weeknight or to serve to guests. The bacon doesn't just look and taste good this way - it also helps the chicken to stay tender and juicy as it cooks. We've updated this meal to a more hands-off sheet pan method. You can find the original version from 2020 here.



  • Farro, uncooked - 1 cup
Roasted Carrots:
  • Carrots - 1 1/2 lbs , sliced (or sub baby carrots to save time)
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
Bacon-Wrapped Chicken Tenders:
  • Chicken tenderloin strips - 1 lb (sub boneless, skinless chicken breast, sliced into strips)
  • Bacon - 8 strips
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Foil - for baking
Honey Mustard Dipping Sauce:
  • Cashew cream (leftover from Monday) - 1/4 cup (sub mayonnaise)
  • Mustard, Dijon - 2 Tbsp (use large-grained mustard if possible)
  • Honey - 1 Tbsp


  1. Cook farro - (Skip if farro was made ahead for Tuesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Carrots - Slice carrots (the thinner you slice the carrots, the faster they will cook). (Can be done up to 5 days ahead)

  3. Make honey mustard sauce - Whisk together cashew cream, mustard, and honey. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Wrap chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Set chicken tenders and bacon out on a sheet pan or cutting board. Combine Italian seasoning, salt, and pepper. Sprinkle seasoning on both sides of chicken tenders. Working with one piece of chicken and one piece of bacon at a time, wrap the bacon around the chicken. There’s no need to completely cover the chicken or to be super precise here, just be sure the bacon is folded around the chicken in a single layer. (Can be done up to 1 day ahead)

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  1. Heat oven to 425F / 218C and set out two sheet pans.

  2. Line the first sheet pan with foil and top with a rack. Place chicken tenders on top of the rack and transfer to the oven. Bake until chicken is cooked through, 25 to 35 minutes. When chicken is done cooking, you can broil it for 1-2 minutes to crisp up the bacon, if you like. 

  3. While chicken cooks, toss carrots with cooking oil, vinegar, and some salt and pepper. Spread out on the second sheet pan.

  4. Roast carrots, shaking the pan halfway through cooking, until very tender, 20 to 30 minutes (depending on size).

  5. If farro was made ahead, reheat in the microwave.

  6. Serve chicken tenders with honey mustard sauce for dipping. Enjoy farro and carrots on the side.



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