Bacon-Wrapped Stuffed Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

Heat 1 tablespoon of coconut oil in a skillet over medium heat. Once melted, add the chopped onion, sprinkle with ¼ teaspoon salt, and sauté until the onion begins to brown, about 10 minutes.

Step 3

Add chopped figs to the skillet, and cook for another 3 minutes.

Step 4

Add 1 clove minced garlic to the fig and onion mixture, and cook for 2 minutes. Remove skillet from heat.

Step 5

With a sharp knife, carefully cut a pocket into each chicken breast. Cut into the side of the breast, starting from the top of the chicken breast to the bottom, being careful not to cut through to the other side. Use ¼ teaspoon salt to sprinkle on the chicken.

Step 6

Stuff each pocket with a few tablespoons of the fig and onion mixture.

Step 7

Use 2-3 strips of bacon to wrap around each chicken breast, overlapping the edges slightly. Use toothpicks to hold the bacon in place. I used about 3 toothpicks for each chicken breast.

Step 8

Place each Bacon Wrapped Stuffed Chicken Breast on a rimmed baking sheet lined with parchment paper and bake for 20 minutes.

Step 9

While the chicken is baking, prepare your broccoli. Trim the stalks if desired, and cut the florets into equal-sized pieces. Place cut broccoli in a medium-sized bowl and set aside.

Step 10

Melt the remaining 2 Tbsp of coconut oil In a small bowl. Add ¼ teaspoon salt, 1 minced clove of garlic, and the juice of 1 lemon. Stir to combine. Drizzle the mixture over your broccoli. Stir to coat evenly.

Step 11

Remove your sheet pan from the oven after 20 minutes and arrange the broccoli around the chicken breasts. Place back into the oven for 20 minutes, or until the internal temperature of the chicken breasts reaches 165 degrees.

Step 12

Remove the toothpicks from each chicken breast before serving with broccoli. Enjoy!

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