Ingredients
4
4 servings
- •¾ teaspoon garlic powder
- •¾ teaspoon onion powder
- •¼ teaspoon ground black pepper
- •1 pound chicken tenders
- •6 slices bacon, or more to taste
- •1 pound asparagus spears, trimmed and halved crosswise
- •salt and ground black pepper to taste
- •3 tablespoons olive oil, divided
- •1 (14 ounce) package cauliflower rice
- •¼ cup Buffalo-style hot pepper sauce (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch rimmed baking sheet with aluminum foil.
- Combine garlic powder, onion powder, and black pepper in a bowl. Sprinkle over both sides of chicken tenders. Wrap each tender with a slice of bacon and set in the middle of the baking sheet.
- Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste and drizzle with 1 tablespoon of oil.
- Place riced cauliflower on the other side of the chicken and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons of olive oil.
- Roast in the preheated oven for 13 to 15 minutes, stirring cauliflower and asparagus halfway through.
- Set oven to broil and cook until bacon is browned and sizzling and chicken is no longer pink in the center, an additional 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from oven and drizzle tenders with hot sauce. Serve immediately, or divide into storage containers and refrigerate.
Nutritional Facts
Per 4 servings
- Calories: 357
- Carbohydrate: 11g
- Fat: 20g
- Fiber: 5g
- Protein: 36g
- Sugar: 3g
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