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Grilled Bird Dog Sandwiches

Watermelon Wedges and Rosemary Sweet Potato Fries
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Ingredients

  • 2 slices nitrate-free bacon, chopped
  • ½ lb chicken tenderloins
  • 2 tsp olive oil
  • 2 hot dog buns (preferably whole wheat), split
  • ½ cup shredded Colby-Jack cheese
  • 3 Tbsp honey mustard

Instructions

  1. Cook bacon in a skillet over medium heat until crisp; drain on paper towels.
  2. Preheat grill or grill pan to medium-high heat. Rub chicken with oil; season with salt and pepper.
  3. Grill chicken, covered, 4 to 5 minutes per side or until done. Grill buns, cut side down, 1 minute.
  4. Sprinkle half of bacon in buns. Top with chicken, cheese, and remaining bacon. Grill 1 minute or until cheese is melted. Drizzle with honey mustard.

Side Dish Ingredients

  • ½ (15-oz) pkg frozen sweet potato fries
  • ½ tsp dried rosemary (or use 1 tsp fresh)
  • ⅛ tsp pepper
  • 2 watermelon wedges

Side Dish Instructions

  1. Bake fries according to package directions; toss with rosemary and pepper while still hot.
  2. Serve fries and watermelon with sandwiches.

Nutritional Information

Main Side Total
Servings 2 2
Calories
483
281
764
Fat (g) 20 10 30
Sat. Fat (g) 8 1 9
Protein (g) 42 4 46
Carb (g) 32 60 92
Fiber (g) 5 7 12
Sodium (mg) 796 158 954

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