Easy Hot Honey Bacon Wrapped Chicken
with Oven-Ready Cauliflower Cheese and Baby Leaf Salad
High Protein
Family Friendly
Allergens:- Milk•
- Mustard•
- Sesame•
- May contain traces of allergens•
- Sulphites
Deliciously easy to cook, it only takes 3 steps to put this Hot Honey Glazed Bacon Wrapped Chicken on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit(s)
British Chicken Breasts
4 rasher(s)
British Streaky Bacon
350 grams
Cauliflower Cheese
(Contains: Sesame, May contain traces of allergens, Milk, Mustard)
125 grams
Baby Plum Tomatoes
30 grams
French Dressing
(Contains: May contain traces of allergens, Sulphites, Mustard)
Energy (kJ)1966 kJ
Energy (kcal)470 kcal
Fat22.7 g
of which saturates9.2 g
Carbohydrate16.6 g
of which sugars11.5 g
Protein50.3 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Wrap each chicken breast with 2 rashers of bacon.
- Pop onto a baking tray. Roast on the middle shelf, 25-30 mins. IMPORTANT: Wash hands after handling raw meat and its packaging. Cook so there's no pink in the middle.
- Meanwhile, remove the outer sleeve and plastic film from the top of the cauliflower cheese.
- Place on another baking tray. Bake on the top shelf, 20-25 mins.
- Once the chicken is cooked, remove from the oven.
- Drizzle over the hot sauce and honey. Turn to coat. TIP: Pop hardened honey into hot water for 1 min.
- Transfer the chicken to your plates with any remaining sauce from the tray.
- Serve the cauli cheese on the side.
- Add the baby leaves and tomatoes to your plates. Drizzle over the French dressing to finish.
- Enjoy!