Chicken wrapped in bacon with pineapple and roasted vegetables

Emily Bridges

Co-founder IBDrelief

This recipe is very simple but tasty!

Ingredients

2 Chicken Breasts
4 Bacon rashers
2 Pineapples rings
1 large Carrots
1 large Parsnips
1 medium Sweet Potato
2tbsp Coconut Oil
2tbsp Olive Oil

Method

  1. Preheat the oven to 200c
  2. Chop the vegetables into batons (peeling their skins if you can't tolerate them). Then place the veg into a roasting tray and add the coconut oil (you can use olive oil instead if you don't like the taste of coconut oil). Place into the oven for 30-40mins. Remove to stir regularly ensuring the vegetables are coated in the coconut oil as it melts in the oven. When they are cooked they should be golden and soft
  3. Place a pineapple ring on top of each chicken breast and then wrap 2 pieces of bacon over the top of each breast, tucking the ends of the bacon underneath the chicken. Place on a second baking tray and put into the oven after the vegetables have been cooking for around 10-15 minutes
  4. After the chicken has been in the oven for around 20-30 minutes check to see if it's cooked. If it's done the juices should run clear when you insert a knife into the centre of the chicken. If in doubt you should cut the chicken breast to check. The time it takes to cook can vary depending on the size of the chicken breast and your oven. If it is still pink/bloody inside then leave it for another 5 minutes and check again
  5. Once ready, remove the chicken and vegetables from the oven and serve
Emily Bridges

Co-founder IBDrelief

I have been supporting my husband in his journey with ulcerative colitis since 2008, have a passion for learning about IBD and am a keen amateur cook!

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