How about another quick and easy Whole 30 recipe? Kristin and I are back over on the Instagram account this week! And we’re sharing plenty of Whole 30 approved eats to get you through the September Whole 30 (you know, the one that is seems like the whole world is doing at the moment).
If you’ve never tried a Whole 30, I would highly recommend giving it a shot. You’re never going to find something that makes you feel quite as good as Whole 30 will, and if you are anti-diet this is your avenue. No counting, no boring and bland food, we cook Whole 30 approved recipeson a regular basis and they have become our favorite go-to recipes.
This is another recipe that I feel like I can’t really call a recipe, but if I didn’t share it with you, I feel like it would be a disservice. I mean, just look at the picture… can it get any better than that?
You can serve this up for a game-day tailgate and not feel a single ounce of guilt. I do want to caution you on the cooking times, you’ll need to watch this closely because your chicken cuts are going to be different than mine, and you want to ensure your chicken gets cooked through, without letting it dry out, it’s a delicate balance friends.
Serve this up along with some roasted vegetables (see all my favorite ways to roast veggies here) and you’ll be all set with a delicious meal.
- 3 boneless chicken breasts cut into 2" cubes
- Good Foods guacamole (or your favorite homemade recipe)
- bacon 1 lb, cut in thirds (you may need to cut in ½ depending on length of bacon
- Preheat oven to 350 degrees
- Cut a small slit in chicken and open up to make a hole inside the chicken. Fill with guacamole.
- Wrap bacon around chicken (be sure to cover the guacamole with the bacon strip, so it all stays in place while cooking). Secure with a toothpick.
- Add to a foil lined baking sheet and cook through. Mine cooked for 35-40 minutes, but be sure to check one before taking them out, if you get them larger or have various sizes on your tray, check the largest piece!