Chicken breast can be dry, but wrapping the lean poultry in bacon makes it extra juicy.
Coupled with chipotle-smoked jalapeños, this recipe packs a nutritional punch, offering high levels of vitamin C, which helps turn fat into energy.
Pro tip: Make sure you bring home the bacon without nitrites—carcinogens linked to cancer (and don’t burn it either).
Nutrition (per serving): 527 calories, 50g protein, 11g carbs, 31g fat
Makes 3 servings
- 2 boneless, skinless chicken breasts
- 1 red bell pepper
- Salt and pepper
- 1 jalapeño pepper
- 6 slices bacon
- 6 skewers
- 2 tbsp mayonnaise
- 1 tsp honey
- 1 tsp chipotle sauce
How to make it
Preheat a grill to medium-high. Cut chicken and bell pepper into six slices each. Season chicken with salt and pepper, and place on top of bell peppers.
Cut jalapeño into 18 slices. Put 3 on each chicken piece. Wrap with bacon, tuck ends in, and slide onto skewer.
Place skewers on grill, tucked-side down, and cook, turning periodically, until chicken reaches 165°F.
Mix mayonnaise, honey, and chipotle; drizzle over skewers.