Bacon-Wrapped Chicken with Roasted Zucchini

Bacon-Wrapped Chicken with Roasted Zucchini

2 Reviews
From:, July 2017

We wrap tender chicken with strips of bacon that crisp up when placed under the broiler. It's a fast recipe for a satisfying, healthy meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 (8 ounce) boneless, skinless chicken breasts, trimmed and halved
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon extra-virgin olive oil plus 1 tablespoon divided
  • 1 teaspoon dried thyme, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 slices bacon
  • 1½ pounds zucchini and/or summer squash, cut into ½-inch slices
  • 1 small onion, halved and sliced


  • Prep

  • Ready In

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Combine chicken, vinegar, 1 teaspoon oil, ½ teaspoon thyme and ¼ teaspoon each salt and pepper in a medium bowl. Wrap 1 slice of bacon around each piece of chicken and place on a large rimmed baking sheet. Roast on the lower oven rack for 5 minutes.
  3. Meanwhile, combine squash, onion and the remaining 1 tablespoon oil, ½ teaspoon thyme and ¼ teaspoon each salt and pepper in a large bowl.
  4. After the chicken has cooked for 5 minutes, add the squash mixture to the pan in a single layer. Continue roasting for 10 minutes more.
  5. Remove the pan from the oven. Turn the broiler on high. Stir the vegetables and transfer the pan to the upper rack. Broil until the squash is tender and the chicken is just cooked through, about 5 minutes more.

Nutrition information

  • Serving size: ½ chicken breast & 1 cup vegetables
  • Per serving: 334 calories; 19 g fat(5 g sat); 2 g fiber; 9 g carbohydrates; 31 g protein; 64 mcg folate; 101 mg cholesterol; 5 g sugars; 0 g added sugars; 396 IU vitamin A; 30 mg vitamin C; 44 mg calcium; 2 mg iron; 532 mg sodium; 916 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 2 fat, 1½ vegetable, ½ high-fat protein

Reviews 2

February 11, 2018
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This recipe was very simple to make and tastes delicious. It looks amazing too! I did add baby carrots in with the zucchini to add color and vitamins. I cooked it the same amount of time (the carrots were a little firm). I have a big family and wanted left overs, so I quadrupled the recipe and made it in two different pans. I will definitely make it again, but next time I will spread it out into more pans and double the veggies. Wonderful recipe!
July 26, 2017
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By: Elizabeth
Family loved it!!
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