Bacon-Wrapped Chicken Fingers
Arugula with Lemon Vinaigrette
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 8 slices center cut bacon, halved
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- ⅛ tsp cayenne pepper
Instructions
- Preheat oven to 425°F.
- Cut chicken lengthwise into 16 strips. Wrap each chicken strip with one piece of bacon. Place wrapped chicken strips on a baking sheet.
- Combine honey, mustard, and cayenne pepper.
- Reserve 3 Tbsp honey mixture for dipping sauce; brush chicken with ½ Tbsp honey mixture.
- Bake 10 minutes; turn chicken, and brush with ½ Tbsp honey mixture. Bake 10 minutes longer or until chicken is done.
- Increase oven temperature to broil; broil 3 to 5 minutes or until bacon is crisp. Serve with reserved dipping sauce.
Side Dish Ingredients
- 2 (5-oz) pkg arugula
- ⅓ cup lemon vinaigrette
Side Dish Instructions
- Combine arugula and dressing in a large bowl; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
282
|
78
|
360
|
| Fat (g) | 8 | 6 | 14 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 9 | 4 | 13 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 502 | 179 | 681 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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