Slow Cooker
Bacon-Wrapped Chicken Tenders with Honey-Dijon Dip
Broccoli-Carrot Salad with Lemon-Dijon Vinaigrette
Ingredients
- ¾ lb chicken tenderloins
- 6 slices nitrite-free bacon
- 2 Tbsp raw honey
- 2 Tbsp whole-grain Dijon mustard
- 1 tsp rice vinegar
- ⅛ tsp cayenne pepper
Instructions
- Preheat oven to 400°F. Season chicken lightly with salt and pepper. Wrap each chicken tenderloin with 1 slice bacon; place on a greased wire rack on a rimmed baking sheet.
- Stir together honey, mustard, vinegar, and pepper. Reserve 3 Tbsp honey mixture in a second bowl for dipping; brush chicken with 1 Tbsp remaining honey mixture.
- Bake 20 minutes or until bacon is crisp and chicken is done. Serve with reserved dipping sauce.
Side Dish Ingredients
- 1 lb broccoli, cut into florets
- 1 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- 2 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 carrot, shredded
Side Dish Instructions
- Bring a pot of water to a boil; add broccoli. Cook 1 minute or until bright green. Plunge broccoli into a bowl of ice water; drain.
- Whisk together mustard, oil, lemon juice, salt, and pepper.
- Combine broccoli and carrot in a bowl; drizzle with vinaigrette, and toss.
Paleo Meal Plan
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