Bacon-Wrapped Chicken with Avocado Cream Sauce
Cumin-Lime Sweet Pepper Slaw
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp chili powder
- ¼ tsp cayenne pepper
- 12 slices bacon
- 1 (8-oz) container guacamole
- ½ cup sour cream
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Sprinkle chicken with chili powder, cayenne pepper, and desired amount of salt. Wrap each piece with 2 slices bacon.
- Cook chicken, in batches, in a large nonstick skillet over medium-high heat 3 minutes per side. Transfer chicken to a foil-lined baking sheet.
- Bake 10 minutes or until chicken is done and bacon is crisp.
- Meanwhile, stir together guacamole, sour cream, and parsley. Serve sauce with chicken.
Side Dish Ingredients
- 1 (16-oz) pkg sweet mini peppers
- ¼ cup olive oil
- 2 Tbsp lime juice
- ½ tsp ground cumin
- 1 (16-oz) pkg tricolor coleslaw
Side Dish Instructions
- Thinly slice peppers into rings; discard stems.
- Combine oil, lime juice, and cumin in a large bowl. Add peppers and coleslaw; toss. Season with salt to taste.
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