Bacon Wrapped Chicken Breast
Bacon Wrapped Chicken Breast provides 13g protein and 103 calories per serving — an extremely lean option for anyone in a hard deficit. Quick stovetop prep makes 4 servings, useful for stacking alongside carbs and fats. Build flexible meals around this ultra-low-calorie base without sacrificing volume.
Ingredients
- •Paprika, Smoked(10g)
- •Thyme, Dried(5g)
- •Garlic powder(5g)
- •1 teaspoon kosher salt (plus additional for serving)
- •1/2 teaspoon ground black pepper
- •Chicken Breast, Boneless Skinless(227g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Bacon
- •Maple syrup(30g)
- •Vinegar, Red Wine(15g)
- •Cracked black pepper (optional)
- •Chives, Fresh
Instructions
- 1Pat the chicken dry with paper towels, then season both sides evenly with the smoked paprika, dried thyme, garlic powder, salt, and pepper, rubbing to coat thoroughly.
- 2Wrap 2 bacon slices around each chicken breast, overlapping slightly to cover as much surface as possible, and secure with toothpicks if needed.
- 3Heat 2 tablespoons oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Place the bacon-wrapped chicken seam-side down in the pan and cook 4–5 minutes until the bacon is lightly browned, then flip and cook the other side 3–4 minutes until golden brown.
- 4In a small bowl, whisk together the maple syrup and red wine vinegar. Reduce skillet heat to medium, pour the maple-vinegar mixture over the chicken, and cook 8–10 minutes, spooning the pan liquid over the chicken halfway through, until an instant-read thermometer inserted at the thickest part registers 160–162°F (carryover cooking will reach 165°F).
- 5Remove the skillet from heat and let the chicken rest in the pan for 5 minutes to allow juices to reincorporate.
- 6Divide the chicken evenly into 4 airtight containers while hot, distributing the pan sauce evenly among them. Sprinkle fresh chives over each portion and season with a pinch of additional salt.
- 7Cool to room temperature before sealing containers, then refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition — Per Serving
103
calories
13g
protein
2g
fat
- Carbohydrates
- 8g
- Saturated fat
- 0.4g
- Sodium
- 30 mg
- Dietary fiber
- 1.4g
4 servings per batch · ~73g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Bacon Wrapped Chicken Breast have per serving?
Each serving contains 13g protein and 103 calories with 2g fat and 8g carbs. This is a very lean option best used as a building block alongside other proteins and carbs rather than a standalone meal.
How long does Bacon Wrapped Chicken Breast take to prep?
This recipe is quick prep and yields 4 servings per cook session, making it efficient for batch-prepping chicken portions for the week. You can combine these with sides to build multiple meals from one prep.
Is Bacon Wrapped Chicken Breast good for fat loss?
At 103 calories with 13g protein per serving, this is one of the leanest options in the library for aggressive fat loss phases. Pair with vegetables and minimal carbs to maximize satiety while maintaining a steep calorie deficit.
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