Ingredients
- 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)
Why This Meal Is A Winner
Cooking Pointers
- Cut vegetables into similar sizes so they cook evenly.
- If you want extra crispy chicken skin, broil for the last 2-3 minutes while watching closely.
Step 1
Warm your oven to 425°F (220°C) and line a rimmed baking sheet with foil for easy cleanup. Mix together the garlic powder, onion powder, and black pepper in a small bowl, then sprinkle this seasoning over both sides of the chicken tenders. Wrap each tender with a slice of bacon and place them in the center of the baking sheet.
Step 2
On one side of the chicken, arrange the halved asparagus spears. Season them with salt and pepper, then drizzle with a tablespoon of olive oil. On the other side, spread out the riced cauliflower, seasoning it with salt and pepper as well, and drizzle with the remaining two tablespoons of olive oil.
Step 3
Pop the sheet pan in the oven and roast everything for about 13 to 15 minutes. Halfway through, give the cauliflower and asparagus a good stir to help them cook evenly. Once the timer’s up, switch your oven to broil and cook for another 2 to 3 minutes, or until the bacon crisps up and the chicken is cooked through—you’re aiming for an internal temperature of 165°F (74°C).
Step 4
Take the pan out, drizzle the chicken tenders with some hot sauce if you like a little kick, and serve right away. Or, if you want to save some for later, divide everything into containers and pop them in the fridge.
