Bacon-Wrapped Chicken Breast with Simple Sides
A delicious and easy dinner featuring tender chicken breasts wrapped in crispy bacon, served with a side of roasted asparagus and fluffy quinoa. This meal is perfect for a weeknight and simple enough for beginner cooks.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •8 slices of bacon
- •1 teaspoon smoked paprika
- •1/2 teaspoon garlic powder
- •1/4 teaspoon black pepper
- •1/4 teaspoon salt
- •1 bunch asparagus, trimmed (about 1 lb)
- •1 tablespoon olive oil
- •Salt and black pepper to taste for asparagus
- •1 cup quinoa, rinsed
- •2 cups vegetable broth or water
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- 2
Pat chicken breasts dry with paper towels. In a small bowl, mix together smoked paprika, garlic powder, salt, and pepper. Sprinkle this seasoning evenly over both sides of the chicken breasts.
- 3
Wrap each seasoned chicken breast with two slices of bacon, securing the ends underneath the chicken. Place the bacon-wrapped chicken on the prepared baking sheet.
- 4
In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
- 5
While the quinoa cooks, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Arrange the asparagus on the same baking sheet alongside the chicken breasts.
- 6
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the bacon is crispy. If the bacon isn't crispy enough, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- 7
Serve the bacon-wrapped chicken breast immediately with a side of roasted asparagus and fluffy quinoa.
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