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Southwestern Bacon Wrapped Chicken with Orange-Ginger Pureed Carrots

I love this combination. There’s the smokiness from the bacon wrapped chicken, and the sweet zing from the orange and ginger. This is so good. If you have someone tired of carrots, try this side dish. It’s very easy to make, and it’s anything but typical.


  • 2 tbsp of smokey southwestern seasoning (see website)
  • 4 boneless, skinless chicken thighs
  • 8 strips of bacon
  • 1 lb baby carrots
  • 1 orange, tested and peeled
  • 1 inch of ginger, grated
  • 4 tbs of melted butter, or ghee
  • pinch of sea salt

Preheat oven to 375 degrees. Season chicken thighs with southwestern seasoning, then wrap thighs with bacon.  Place in baking dish and bake in oven about 30 minutes.Place carrots on baking sheet, and bake along with chicken thighs. Bake until very tender.

Take both items out of oven. Let chicken rest. Put carrots, orange zest and segments, ginger, melted butter, and salt into food processor. Puree until it is smooth and creamy. It’s that easy. Enjoy.

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