Bacon-Wrapped Chicken Tenders
with roasted carrots / arugula salad

Name: Bacon-Wrapped Chicken Tenders
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp Vinegar, balsamic; 1/2 tsp Mustard, Dijon; 1/4 tsp Honey; 2 Tbsp Oil, olive; 6 oz Arugula; 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

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.

Ingredients

Metric

Servings:

Arugula Salad:

Vinegar, balsamic - 2 tsp
Mustard, Dijon - 1/2 tsp
Honey - 1/4 tsp
Oil, olive - 2 Tbsp
Arugula - 6 oz

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

Prep

Carrots - Slice carrots (the thinner you slice the carrots, the faster they will cook). (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar (portion for vinaigrette), mustard, and honey. Add olive oil while whisking. (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 (portion for carrots), 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).
Toss arugula with vinaigrette until it is dressed to your liking.
Serve chicken over arugula with carrots on the side. Enjoy!

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