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.

Carolyn Casner
Source: EatingWell.com, July 2017


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 425 degrees F.

  • Combine chicken, vinegar, 1 teaspoon oil, 1/2 teaspoon thyme and 1/4 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.

  • Meanwhile, combine squash, onion and the remaining 1 tablespoon oil, 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper in a large bowl.

  • 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.

  • 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 Facts

334 calories; protein 31.4g; carbohydrates 8.7g; dietary fiber 2.3g; sugars 5.4g; fat 19.1g; saturated fat 5.1g; cholesterol 101.3mg; vitamin a iu 396IU; vitamin c 30.3mg; folate 63.6mcg; calcium 43.9mg; iron 1.5mg; magnesium 67.3mg; potassium 915.8mg; sodium 532.3mg; thiamin 0.3mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
Family loved it!! Read More
Rating: 5 stars
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! Read More