Bacon-Wrapped Teriyaki Chicken Thighs
Sesame Stir-Fry Vegetables
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Ingredients
- 3 tbsp 100% pineapple juice
- 2 Tbsp low-sodium soy sauce
- 1 clove garlic, minced
- ½ tsp grated ginger
- ¼ tsp cayenne pepper
- 1 lb boneless, skinless chicken thighs
- 6 slices bacon, halved
Instructions
- Combine pineapple juice, soy sauce, garlic, ginger, and cayenne pepper in a large zip-top plastic freezer bag. Add chicken thighs; seal bag, and turn to coat. Marinate 1 hour in refrigerator.
- Preheat oven to 375°F. Remove chicken from bag, and discard marinade. Wrap each chicken thigh with 2 pieces of bacon. Place wrapped chicken on a rimmed baking sheet lined with foil.
- Bake 25 minutes or until chicken is done and bacon is crisp.
Side Dish Ingredients
- ½ (12-oz) pkg vegetable stir-fry medley
- 1 Tbsp dark sesame oil
- 1 Tbsp low-sodium soy sauce
Side Dish Instructions
- Microwave vegetables according to package directions; transfer to a bowl. Stir in oil and soy sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
425
|
63
|
488
|
| Fat (g) | 29 | 5 | 34 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 2 | 5 | 7 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 706 | 215 | 921 |
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