Bacon-Wrapped Chicken with Guacamole Cream Sauce
Paprika Potatoes and Broccolini
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp chili powder
- ¼ tsp salt
- ¼ tsp cayenne pepper
- 12 slices center cut bacon
- ¾ cup guacamole
- ½ cup reduced-fat sour cream
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Sprinkle chicken with chili powder, salt, and cayenne pepper. Wrap each piece with 2 slices bacon.
- Cook in a large nonstick skillet over medium-high heat, in batches, 3 minutes per side. Transfer to a foil-lined baking sheet.
- Bake 10 minutes or until chicken is done and bacon is crisp.
- Meanwhile, stir together guacamole, sour cream, and parsley; serve sauce with chicken.
Side Dish Ingredients
- 1½ lb small red potatoes, quartered
- 2 Tbsp olive oil, divided
- ½ Tbsp paprika, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 bunches Broccolini, trimmed
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes and 1 Tbsp oil, ¾ tsp paprika, and ¼ tsp each salt and pepper. Place in a single layer on a greased rimmed baking sheet. Bake 20 minutes.
- Toss Broccolini with 1 Tbsp oil, ¾ tsp paprika, and ¼ tsp each salt and pepper. Add to potatoes. Bake 5 minutes longer or until potatoes and Broccolini are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
350
|
150
|
500
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 45 | 5 | 50 |
| Carb (g) | 5 | 23 | 28 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 560 | 230 | 790 |
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