1¼ lb chicken breasts, boneless and butterflied
3½ oz green beans, fresh
2 tbsp olive oil, divided
3½ oz carrots, cut into sticks
2 cloves garlic, minced
4 oz bacon rashers
salt and ground black pepper, to taste
Preheat oven to 425 degrees F.
In a skillet, heat 1 tablespoon of oil. Sauté garlic, green beans, and carrots until tender.
Season generously with salt and pepper.
On a plate, place bacon rashers and top it with butterfly-cut chicken breasts. Portion the vegetables in the center of the chicken breast and wrap them with bacon.
Place on a baking sheet and brush with olive oil.
Roast for 20 to 25 minutes until bacon is crispy and chicken is cooked through. Serve.
Sugar: 2g
:
Calcium: 30mg
Calories: 355kcal
Carbohydrates: 4g
Cholesterol: 88mg
Fat: 25g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 4g
Potassium: 405mg
Protein: 27g
Saturated Fat: 7g
Sodium: 237mg
Trans Fat: 1g
Vitamin A: 3555IU
Vitamin C: 4mg
