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

Name: Bacon-Wrapped Chicken Tenders
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Rice, uncooked brown; 1 1/2 lbs Carrots, sliced (or sub baby carrots to save time); 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1 lb Chicken tenderloin strips (sub boneless, skinless chicken breast, sliced into strips); 8 strips Bacon; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/4 tsp Black pepper; for baking Foil; 1/4 cup Cashew cream (leftover from Monday) (sub mayonnaise); 2 Tbsp Mustard, Dijon (use large-grained mustard if possible); 1 Tbsp Honey

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Dependency

"Creamy" Tomato Basil Soup

Ingredients

Metric

Servings:

Brown Rice:

Rice, uncooked brown - 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

Prep

Brown rice - Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Carrots - Slice carrots (the thinner you slice the carrots, the faster they will cook). (Can be done up to 5 days ahead)
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)
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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Make

Heat oven to 425F / 218C and set out two sheet pans.
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.
While chicken cooks, toss carrots with cooking oil, vinegar, and some salt and pepper. Spread out on the second sheet pan.
Roast carrots, shaking the pan halfway through cooking, until very tender, 20 to 30 minutes (depending on size).
If rice was made ahead, reheat in the microwave.
Serve chicken tenders with honey mustard sauce for dipping. Enjoy rice and carrots on the side.

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