Glazed Bacon-Wrapped Chicken Tenders
Kale-Veggie Spiral Sauté
Ingredients
- 6 Tbsp fig preserves
- 2 Tbsp whole-grain mustard
- ¼ tsp cayenne pepper
- 2 lb chicken tenderloins (about 12)
- 1 Tbsp chopped fresh rosemary
- 12 slices center cut bacon
Instructions
- Preheat oven to 400°F. Combine preserves, mustard, and cayenne pepper.
- Spread preserves mixture over 1 side of each chicken tenderloin; sprinkle with rosemary. Wrap each tenderloin with 1 slice bacon; place on a greased wire rack on a rimmed baking sheet lined with foil.
- Bake 20 minutes or until bacon is crisp and chicken is done.
Side Dish Ingredients
- 1 (12-oz) pkg frozen butternut squash spirals (such as Green Giant)
- 1 (12-oz) pkg frozen beet spirals (such as Green Giant)
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (5-oz) pkg baby kale
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
- ⅓ cup crumbled goat cheese
Side Dish Instructions
- Cook squash and beet spirals according to package directions.
- Cook garlic in hot oil in a large skillet over medium-high heat 30 seconds. Stir in kale and lemon juice; cook 1 to 2 minutes or until kale is wilted.
- Toss together kale mixture, squash and beet spirals, salt, and pepper; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
276
|
129
|
405
|
| Fat (g) | 7 | 6 | 13 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 12 | 17 | 29 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 440 | 374 | 814 |
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