This sheet pan bacon wrapped chicken & veggies is a must-try dinner. Juicy chicken, roasted broccoli, carrots and potatoes are on your table in less than 40 minutes!
Wash the vegetables. Peel the carrots and potato and slice them thin. Cut broccoli into larger florets and place these in a large bowl altogether with sliced carrots and potato. Season with olive oil, salt, garlic powder, pepper and turmeric powder. Squeeze some lemon juice over (optional). Give it a good mix so the veggies are coated as evenly as possible.
Cut each breast into 3-4 chunky pieces (preferably similar size). Season them with salt, pepper and turmeric. Wrap a bacon slice around each piece and secure it with a toothpick.
Line a sheet pan/large baking tray with baking paper (for easy cleaning) and spread the veggies around. Place the chicken pieces over and bake in a preheated oven at 400°F/200°C for 20 minutes or until the chicken and veggies are cooked through.
Notes
Extra virgin olive oil or just normal olive oil both work well.
I recommend not to over-season the chicken with salt. Bear in mind that bacon itself is quite salty.
Lemon can be omitted.
Carrots, potatoes, broccoli – feel free to increase or decrease the amount of the veggies to your liking. Just make sure the carrots and potatoes are not cut too thick.
Avoid dividing broccoli into very small florets. They tend to burn and dry out.
Turmeric powder will stain your hands so use gloves if preferred.
Course: Dinner, Lunch
Cuisine: American
Keyword: Easy Sheet Pan Recipe
Nutrition Facts
Sheet Pan Bacon Wrapped Chicken & Veggies
Amount per Serving
Calories
386
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Cholesterol
88
mg
29
%
Sodium
351
mg
15
%
Potassium
958
mg
27
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
30
g
60
%
Vitamin A
5750
IU
115
%
Vitamin C
99.1
mg
120
%
Calcium
66
mg
7
%
Iron
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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