# Bacon Wrapped Chicken with Avocado Salsa 4 portions · US measures · keto · 5 min publisher preparation · Not provided Bacon Wrapped Chicken with Avocado Salsa. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 350°F. Use an oven-safe skillet.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
4 count Chicken breastsraw · Original card marks an unavailable footnote; breast weight is unspecified.	Season chicken, stretch and wrap bacon; sear 2–3 min per side, bake 350°F 20 min to 165°F.	Rest cooked chicken 5 min; serve with freshly mixed avocado salsa.
8 slice Baconraw · Original archived recipe has 8 slices. Method allows fewer for small breasts.
1 tbsp Cajun seasoning
1 tsp Cumin
½ tsp Garlic powder
1 cup Tomatoeschopped	Mix salsa while chicken rests.
1 cup Avocadochopped · Source says about one large avocado.
1 tbsp Green onions or cilantrochopped · Source says 1–2 tablespoons according to preference. Source range: 1–2 tbsp; use the lower stated amount as the scaled starting point.
1 tsp Lime juiceMore to taste is permitted by source.
to taste Salt and pepperTo taste; no measured quantity.

## Ingredients - 4 count Chicken breasts — raw. Original card marks an unavailable footnote; breast weight is unspecified. - 8 slice Bacon — raw. Original archived recipe has 8 slices. Method allows fewer for small breasts. - 1 tbsp Cajun seasoning - 1 tsp Cumin - ½ tsp Garlic powder - 1 cup Tomatoes — chopped - 1 cup Avocado — chopped. Source says about one large avocado. - 1 tbsp Green onions or cilantro — chopped. Source says 1–2 tablespoons according to preference. Source range: 1–2 tbsp; use the lower stated amount as the scaled starting point. - 1 tsp Lime juice. More to taste is permitted by source. - to taste Salt and pepper. To taste; no measured quantity. ## Equipment - Oven-safe skillet - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Wrap.** Mix Cajun seasoning, cumin and garlic powder; rub both sides of chicken. Gently stretch the bacon without tearing, then wrap around the chicken. The original ingredient list uses twice as many bacon slices as chicken breasts; small breasts may need less. 2. **Cook.** Sear wrapped chicken in a skillet over medium for 2–3 minutes per side. Bake at 350°F for about 20 minutes, until chicken reaches 165°F. 3. **Salsa.** Rest chicken at least 5 minutes. Meanwhile mix tomatoes, avocado, green onions or cilantro, lime juice and salt and pepper. Serve salsa with the chicken. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity - Original recipe recovered from its July 15, 2025 Wayback snapshot. Live original URL returns 404. ## Nutrition per serving Calories: 443 kcal; protein: 34.0 g; total carbs: 6.9 g; fiber: 3.8 g; net carbs: 3.1 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - The archived recipe does not include the publisher’s chicken and bacon footnotes. - The archived recipe includes 8 bacon slices and avocado salsa; the current source page is unavailable. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie Holmes. This adaptation has not been kitchen-tested. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie Holmes: Bacon Wrapped Chicken with Avocado Salsa](https://www.maebells.com/bacon-wrapped-chicken-with-avocado-salsa/) - [Archived original recipe](https://web.archive.org/web/20250715172155/https://www.maebells.com/bacon-wrapped-chicken-with-avocado-salsa/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-bacon-wrapped-chicken-with-avocado-salsa/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.