This recipe for Oven-Baked Bacon-Wrapped Chicken Breast With Avocado Salsa is a quick, easy, and kid-friendly dinner!
The only thing better than chicken is bacon. Because we all know that bacon makes everything better. That’s why my oven-baked bacon-wrapped chicken breast with avocado salsa is not only a crowd-pleaser—it’s a kid-pleaser.
Most kids are the meat-and-potatoes type. They don’t want any fussy meals with a million spices or anything that looks too “healthy.” Okay, maybe I’m generalizing a teensy bit, but that’s what I’ve learned. At the same time, we adults want all that complexity. Well, this recipe is the best of both worlds. You’re going to find (and taste) plenty of flavor here, friends. But your kids will be none the wiser.
My “secret”? Garlic. Yep. That’s it. Not just any garlic—roasted garlic. If you have never roasted garlic before, you are missing out on life. Roasting garlic mellows it out and even adds a sweetness. After the cloves turn soft, you mash them and spread them over the chicken. The garlic works as a balance to the smoky, salty bacon. It’s chef’s kiss delicious.
Then, the avocado salsa arrives at the party. It adds creaminess and brightness that complements the main event, while the tomatoes add the perfect pop of freshness and a hint of acidity!
So, will your kids love this meal? I can’t predict the future, but I’m going to go ahead and say yes.
Bacon—not just for flavor
Do you know what I like about chicken breast? It’s flavor-neutral, lean, and full of protein. And that’s great. But there’s a negative side—chicken breast dries out fast. Unlike boneless chicken thighs, there’s very little fat in chicken breast. Not only does the fat add flavor, but it also keeps the meat tender and juicy. That’s where the bacon comes in.
Wrapping the chicken breast in bacon locks in the juices, basting it with smoky flavors while it cooks. The fat from the bacon goes a long way in protecting the chicken, and all that crispy, salty awesomeness is a delicious bonus.
How do I store leftovers?
Let the bacon-wrapped chicken cool, and then put it in an airtight container. It should keep in the fridge for up to 4 days. But the salsa? You’ll want to eat that fresh. Avocado browns fast. If you want to freeze the chicken, store the leftovers in a freezer-safe bag for up to 2 months. Before reheating, thaw it in your fridge overnight.
For reheating, skip the microwave. I prefer the stovetop! Preheat your skillet to medium-low and add a splash of broth or water (to prevent dryness). Cover and cook for about 5 minutes or until heated through.
Serving suggestions
For some simple sides, try Roasted Potatoes And Asparagus. It’s easy to make, and the herbs in the recipe pair nicely with the chicken! Another stress-free pick is a basic Tossed Salad that offers familiar flavors and fresh toppings like radishes and cucumbers. Want comfort food vibes that still sneak in some veggies? I’m a fan of these Healthy Garlic Mashed Cauliflower Potatoes—super creamy and low-carb, too!
Ingredients
For The Chicken:
- 1 head of garlic
- 1 teaspoon olive oil
- 2 chicken breasts 4 ounces each
- 2 slices bacon
For The Salsa:
- 1/2 an avocado diced
- 1/4 cup tomato diced
- 3 tablespoons red onion diced
- 2 tablespoons green onion sliced
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Peel away the extra, papery outer skin from the garlic. Cut off the pointed end of the garlic head so that the cloves are exposed but the bulb stays whole.
- Drizzle the garlic with olive oil and rub until completely coated. Then, wrap the garlic tightly in tinfoil. Bake for 40-45 minutes, until the cloves are soft.
- Once the garlic is done, remove it from the tinfoil. Squeeze half of the cloves out of their skin and into a small bowl.
- Mash the garlic up into a paste, and spread it evenly on top of each chicken breast. Save the rest of the garlic for another recipe!
- Take one piece of bacon and wrap it around a chicken breast. Repeat with the additional breast.
- Set a cooling rack on top of a tinfoil-lined cookie sheet and place the chicken breasts on the rack. Bake until the chicken reaches an internal temperature of 165°F, about 25-30 minutes. Next, turn your oven to high broil and cook until the bacon is very crispy, about 2-5 minutes. Watch closely as it can burn fast!
- While the chicken bakes, mix all the salsa ingredients and season to taste with salt and pepper.
- When the chicken is cooked, divide the avocado salsa evenly on top of each breast and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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