Bacon-wrapped chicken with brown sugar and chili powder is baked next to cauliflower rice in this easy sheet pan dinner ready in about an hour.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium heat; add pecans and cook, stirring frequently, until toasted, about 5 minutes.

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  • Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.

  • Combine cauliflower, olive oil, garlic, 2 teaspoons thyme, 1 1/2 teaspoons salt, and black pepper in a bowl; spread over 2/3 of the prepared baking sheet.

  • Season chicken with remaining 1 teaspoon thyme, 1 teaspoon salt, and ground black pepper. Wrap each chicken breast with 2 pieces bacon, covering the entire surface of the chicken. Arrange chicken in 1 row down the remaining 1/3 of the baking sheet.

  • Mix brown sugar and chili powder together in a bowl and sprinkle half of it over the bacon-wrapped chicken.

  • Bake in the preheated oven for 25 minutes; stir cauliflower and flip bacon-wrapped chicken using tongs. Sprinkle the remaining brown sugar mixture over chicken. Continue baking until chicken is no longer pink in the center and bacon is crisp, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Broil for a few minutes if bacon needs crisping.

  • Remove chicken from baking sheet and stir cauliflower into the bacon and chicken drippings. Stir in toasted pecans and parsley. Spoon cauliflower into bowls and top with bacon-wrapped chicken.

Cook's Note:

A medium head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.

Nutrition Facts

500.3 calories; 36.3 g protein; 28.7 g carbohydrates; 84.9 mg cholesterol; 1765.4 mg sodium. Full Nutrition

Reviews (28)

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Most helpful positive review

Rating: 5 stars
04/02/2018
My husband has always hated cauliflower but this recipe is wonderful. I didnt bacon wrap the chicken; I just sliced boneless skinless thighs in strips piled them in the middle of the pan then brushed with bacon grease and sprinkled with half and half mild chili powder and brown sugar. At the end I just mixed the herbed cauliflower and chicken strips all together and served in big bowls. YUM. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/14/2018
This recipe has potential but as is I can't give t more than a 3. It felt like I was eating an italianate cauliflower with a Canadian-flair chicken. The cooking times are off. 4o minutes for a boneless chicken breast even if wrapped in bacon gets you dry chicken. I tried lowering my times to 34 minutes and at 410 and it was still dry. So: lower the cooking time to 30 minutes tops; 25-28 would work for any size chicken breast. The cooking also affected the cauliflower. It was overcooked a bit bitter and the garlic and parsley overwhelmed. Next time I will take off the garlic and the parsley cook it with onion and shredded carrots see if that works better. Because of that I think that instead of thyme I would season this whole thing with sage instead of thyme: While at that; I will try skip the sugar mix and instead brush the bacon with some maple syrup and maybe sprinkle some fresh-ground pepper. I think that all these flavors would make this dish a whole lot more coherent. It is up to you guys to try it though:) Read More
(7)
33 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2018
My husband has always hated cauliflower but this recipe is wonderful. I didnt bacon wrap the chicken; I just sliced boneless skinless thighs in strips piled them in the middle of the pan then brushed with bacon grease and sprinkled with half and half mild chili powder and brown sugar. At the end I just mixed the herbed cauliflower and chicken strips all together and served in big bowls. YUM. Read More
(2)
Rating: 3 stars
01/13/2018
This recipe has potential but as is I can't give t more than a 3. It felt like I was eating an italianate cauliflower with a Canadian-flair chicken. The cooking times are off. 4o minutes for a boneless chicken breast even if wrapped in bacon gets you dry chicken. I tried lowering my times to 34 minutes and at 410 and it was still dry. So: lower the cooking time to 30 minutes tops; 25-28 would work for any size chicken breast. The cooking also affected the cauliflower. It was overcooked a bit bitter and the garlic and parsley overwhelmed. Next time I will take off the garlic and the parsley cook it with onion and shredded carrots see if that works better. Because of that I think that instead of thyme I would season this whole thing with sage instead of thyme: While at that; I will try skip the sugar mix and instead brush the bacon with some maple syrup and maybe sprinkle some fresh-ground pepper. I think that all these flavors would make this dish a whole lot more coherent. It is up to you guys to try it though:) Read More
(7)
Rating: 5 stars
07/24/2017
This was tasty and easy to make. Will make again and again. Read More
(2)
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Rating: 5 stars
04/02/2018
My husband has always hated cauliflower but this recipe is wonderful. I didnt bacon wrap the chicken; I just sliced boneless skinless thighs in strips piled them in the middle of the pan then brushed with bacon grease and sprinkled with half and half mild chili powder and brown sugar. At the end I just mixed the herbed cauliflower and chicken strips all together and served in big bowls. YUM. Read More
(2)
Rating: 4 stars
04/12/2017
This was my first time to make a sheet pan meal. The cauliflower rice was superb. The chicken was just ok a bit dry. I believe the problem was the temperature being too high. Seeing that the chicken is thinly sliced it practically burned. I'll try a lower temperature next time. Thank you for the recipe. Read More
(1)
Rating: 5 stars
11/06/2017
I made this tonight for the Bfriend and carnivores in my life. I was really concerned about the flavor of the cauliflower. I did have to roast a bit longer than stated but I just watched color. I added chopped red onion and green onion to the cauliflower the last 15 min of cooking because I had them leftover. This was delicious! Flat out just good and pure nutrition. Thank You! Read More
(1)
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Rating: 5 stars
10/18/2017
Yum-my! I did use acorn squash to fill the call for 2 lb cauliflower as I only had 12 oz. We have half left for another meal. I'll definitely make this again! I served it on a bed of fresh arugula. Looked like a restaurant meal! Sorry didn't think to take a picture. Read More
(1)
Rating: 4 stars
08/22/2018
Yes I made it as written and enjoyed the flavors of the herbs & bacon. I don't eat enough veggies and the cauliflower was good with this because it absorbed the various flavors! I will make it again and have already shared with others. Read More
Rating: 5 stars
05/29/2018
I made the califlower separate & added the dripping s & pecans to it. I will make this again! Read More
Rating: 3 stars
08/20/2019
This recipe sounded delicious but it ended up being way too sweet. First of all — it cooked in almost half the recommended time. If I hadn’t been conservative about the suggested cook time and checking the oven it would have been overdone. I did cut back on the brown sugar but it still came out too sweet and because I had to cut back on the cook time the bacon never caramelized as per the recipe. I did like the cauliflower part cooking alongside the chicken. It had a nice flavor too. I would attempt to try again with bigger pieces of chicken and less brown sugar. Read More