Bacon Wrapped Honey Dijon Chicken Breasts
I am on a serious Dijon mustard kick. It’s so low in calories but it ads so much zest to every bite…mix a little honey with it and you get that perfect sweet ‘n salty explosion for your taste buds. I think everyone can agree that you can wrap anything in bacon and it will be delicious. For that reason alone (and so many more), you’ll love this golden sweet tangy chicken wrapped in smoky thick bacon. The flavor of the bacon seeps into the chicken as it cooks. Amazing, right?
- 2 chicken breasts
- 6 slices of thick cut bacon
- 3 tbsp Dijon mustard
- 3 tbsp honey
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- Preheat oven to 450 degrees.
- Season chicken breasts with salt, black pepper, garlic powder and paprika.
- Mix together Dijon mustard and honey in a small bowl.
- Coat each chicken breast with honey mustard mixture.
- Wrap slices of raw bacon around each chicken breast until entire breast is covered (approximately 3 slices for each breasts depending on size).
- Apply another layer of honey mustard mixture on top of bacon covered chicken breasts.
- Line an 8 x 13 baking pan with tinfoil and coat with olive oil spray to prevent chicken breasts from sticking.
- Bake for 20 to 30 minutes or until chicken has reached an internal temperature of 165 degrees.
Oven Roasted Brussels Sprouts with Bacon
Brussels sprouts like these are way too good to be considered a vegetable dish! Brussels sprouts are jam packed with vitamin C, fiber, folic acid and antioxidants and provide numerous health benefits. Decadent, smoky and irresistible, these are sure to always be a hit.
- 1/2 pound brussels sprouts
- 5 slices of bacon
- 6 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat the oven to 425 degrees.
- Trim the ends off the brussels sprouts and cut them in half.
- Cut the bacon into pieces and sprinkle over the brussels sprouts.
- Mix olive oil, garlic, mustard, honey, paprika, garlic powder, salt and pepper in a small bowl.
- Coat the brussels sprouts with the mixture and spread in a single layer on a baking sheet lined with foil.
- Bake for 25-30 minutes, turning the brussels sprouts occasionally until tender
Paleo Bacon, Avocado, Tomato and Arugula Flatbread
Imagine a pizza crust that fills your senses with spices and texture that’s also healthy for you! The cauliflower crust serves as a mouth watering vehicle that transports the amazing combination of bacon, avocado, tomato and arugula to your taste buds. Also be sure to try my Paleo Almond Flour Pizza recipe using almond flour instead of cauliflower if that is your preferred texture!
- 1 head cauliflower
- 4 large eggs
- 1 tsp salt
- 2 tsp oregano
- 2 cloves of garlic, minced
- 6 slices of bacon
- 6 tbsp tomato paste
- 1/2 large red onion, chopped
- 1/2 cup tomato, chopped
- 2 cups arugula
- 1 sliced avocado
- 2 cups grated cheddar cheese (not so paleo option)
- Preheat the oven to 375 degrees.
- Cut the head of cauliflower into sections and pulse in food processor until a rice-like consistency is reached.
- Pour into a bowl and whisk in eggs, salt, oregano and garlic.
- Spread the mixture onto an 11 x 17 lined baking sheet.
- Bake at 375 degrees for 12-15 minutes until the edges are golden.
- Saute the bacon and onion in a pan then chop the bacon into pieces.
- Take the flatbread out of the oven and let it cool.
- Spread the tomato paste on the flatbread and sprinkle the optional cheddar cheese.
- Scatter the red onion slices, tomato, bacon and avocado on the flatbread.
- Broil the flatbread for 5 minutes.
- Remove the flatbread from the oven and sprinkle the arugula leaves over the top.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
