Bacon-Wrapped Avocado Chicken
Asparagus-Tomato Salad
Ingredients
- 6 (5-oz) boneless, skinless chicken breasts
- 1 Tbsp chili powder
- ¼ tsp cayenne pepper
- 12 slices bacon
- 1 avocado, halved
- 1 clove garlic
- ⅓ cup water
- 2 Tbsp fresh cilantro leaves
- 1½ Tbsp fresh lime juice
Instructions
- Preheat oven to 425°F. Sprinkle chicken with chili powder, cayenne pepper, and desired amount of salt. Wrap each piece of chicken with 2 slices of bacon.
- Brown chicken, in batches, in a large nonstick skillet over medium-high heat 3 minutes per side. Transfer chicken to a foil-lined baking sheet.
- Bake 10 minutes or until chicken is done and bacon is crisp.
- Meanwhile, process avocado, garlic, water, cilantro, and lime juice in a blender until smooth. Serve sauce with chicken.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 tsp balsamic vinegar
- 4 green onions, chopped
- 1½ Tbsp fresh lemon juice
- 2 Roma tomatoes, chopped
- 1½ lb asparagus, trimmed
- 1 tsp Dijon mustard
Side Dish Instructions
- Toss together asparagus, tomatoes, and onions.
- Steam asparagus in a small amount of water until just tender.
- Whisk together lemon juice, vinegar, mustard, and oil; drizzle over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
463
|
92
|
555
|
| Fat (g) | 31 | 7 | 38 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 5 | 6 | 11 |
| Fiber (g) | 3 | 3 | 6 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 1 | 0 | 1 |
