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Bacon Wrapped Stuffed Chicken + Crispy Potatoes

Whole30 approved
Servings 4



  • 3 cups chopped kale
  • 2 cups chopped button mushrooms 200g
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • Black pepper
  • 1 tbsp ghee
  • 2 tsp olive oil

Chicken Breast

  • 4 chicken breast
  • 12 – 16 strips of bacon about 3-4 each breast

Crispy Potatoes

  • 3 russet potatoes cubed
  • Salt and pepper
  • 2 tbsp olive oil


Bacon Wrapped Stuffed Chicken

  • Preheat oven to 200C
  • In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.
  • Add kale, season with garlic salt, onion powder, and black pepper.
  • Saute until kale has wilted, remove from heat and allow to cool.
  • Butterfly chicken and flatten with meat mallet.
  • Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.
  • Scoop about 3 tbsp of kale filling on the middle of the chicken.
  • Roll chicken carefully, making sure filling doesn’t spill out on the sides.
  • Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.
  • Bake for 25 minutes at 200C.
  • If needed, broil 2 minutes until bacon is crisp

Crispy Potatoes

  • Place potatoes into pot with enough water to cover them, and season with salt.
  • Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.
  • Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.
  • Drizzle the olive oil, season with black pepper, and some salt if needed.
  • Transfer to baking tray and bake single layer, for 1 hour at 200C.


Feel free to substitute white potatoes for sweet potatoes