submitted by Sara on August 24 2019
contains animal productscontains meatcontains pork

Ingredients
for
servings

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1½ lb Chicken Breast, skinless, raw
contains animal productscontains meat
¼ cup Olive Oil
1½ tsp Parsley, dried
1 tsp Chives, freeze-dried, dry
1 tsp Dill Weed, dried
1½ tsp Garlic Powder
1½ tsp Onion Powder
½ tsp Salt, Kosher salt, table salt
½ tsp Pepper, black, ground
6 oz Bacon, Pancetta, Cured Pork Belly
contains animal productscontains meatcontains pork

Preparation

  1. Serving size: 2 skewers (with about 4 oz or 113 g of raw chicken)
  2. Temperature: 400 °F (preheated, circulating air)

    Marinating the chicken

  1. Cut the chicken breast into cubes with a side length of about 1 in or 2.5 cm (1/2 oz or 14 g). You can also cut chicken tenders into pieces.
  2. In a bowl, mix together the olive oil, parsley, chives, dill weed, garlic and onion powder, salt and pepper to make the marinade.
  3. Add the chicken chunks and stir together. Cover and let marinate in the fridge for half an hour. You can also keep it in the fridge overnight.
  4. Preparing the kabobs

  5. Preheat the oven.
  6. Take a bacon strip and pierce it with a skewer.
  7. Then add a piece of chicken.
  8. Now fold over the bacon and pierce through it again.
  9. Continue until you've reached the end of the bacon strip. Push the meat along the skewer only a little at a time, so that you can easily pierce through the bacon.
  10. One skewer should hold four chicken pieces, but it might vary for you depending on the size of your chicken pieces andd bacon strips.
  11. Line a wire rack with parchment paper. Using a wire rack will help with crisping up the bottom of the bacon and chicken. Alternatively, use a baking tray.
  12. Transfer the skewers to the rack and stroke on the remaining marinade.
  13. Bake for 10 minutes, then flip the skewers and bake for another 5 minutes or until the bacon starts to crisp and the chicken is cooked all the way through.
  14. Enjoy!
  15. Meal Prep Tip

  16. You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. It's best to reheat the chicken in the oven. Like this the chicken and bacon have a crisper texture than if you microwave it. Alternatively, reheat it in a pan on the stovetop.

Nutrition Facts
for
serving

  • Calorie count
    337 kcal
  • % of calories by macros
    Fat62.9 %212 kcal23 g
    Net Carbs1.5 %5 kcal1.3 g
    Dietary Fiber0.3 %1 kcal0.3 g
    Protein35.3 %119 kcal29.3 g
  • Approx. WW SmartPoints™
    7.0
  • Cholesterol 82.8 mg
  • Sodium 382.5 mg
  • Fat 23.1 g
    • Saturated Fat 5.7 g
    • Trans Fat 0 g
  • Carbohydrates 1.6 g
    • Dietary Fiber 0.3 g
    • Total Sugars 0.3 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 29.3 g
  • Calcium 15.3 mg
  • Iron 0.8 mg
  • Magnesium 38.1 mg
  • Potassium 549.4 mg
  • Zinc 1.2 mg
  • Vitamin A (Retinol Equivalents) 11.3 mcg
  • Vitamin B12 0.4 mcg
  • Vitamin C 0.5 mg
  • Folate 11.2 mcg
    • Folic Acid 0 mcg