High Protein | Weight Watchers Friendly
High Protein Bacon Wrapped Chicken Tenders is a high protein dinner recipe you’ll love!
It’s made with chicken tenders for lean protein, thin cut bacon for that salty crunch, and a quick seasoning mix with garlic powder, onion powder, smoked paprika, salt, and black pepper. That’s it.
This one is great for weeknights when you want something warm and filling, and it also holds up well for leftovers. It’s also Weight Watchers friendly!
The servings are easy to portion out, and the seasoning works with simple sides like a salad, roasted vegetables, rice, or potatoes.
It’s also a great option when you want a protein-forward main that doesn’t need a long ingredient list.
Why You’ll Love This High Protein Bacon Wrapped Chicken Tenders
Crispy outside, juicy inside
The bacon adds texture while the chicken stays tender.
Simple seasoning
Garlic powder, onion powder, and smoked paprika keep the flavor solid without extra steps.
Easy to pair with sides
These work with vegetables, grains, or a basic salad.
Great for leftovers
They reheat well, so lunch the next day is covered.
Ingredient Substitutions
Chicken tenders
Swap with boneless skinless chicken breast cut into tender-sized strips.
Thin cut bacon
Swap with turkey bacon, then watch closely since it can dry faster.
Smoked paprika
Swap with regular paprika for a milder flavor.
Extra virgin olive oil
Swap with avocado oil or light olive oil.
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Bacon Wrapped Chicken Tenders
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 4 boneless skinless chicken tenders
- 4 slices thin cut bacon
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- kosher salt to taste
- fresh ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Pat the chicken tenders dry with paper towels.
- Place the chicken tenders in a small bowl.
- Drizzle the chicken tenders with olive oil.
- Add garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
- Toss until the chicken tenders are evenly coated.
- Wrap 1 slice of bacon around each chicken tender, overlapping slightly as you wrap.
- Place the wrapped chicken tenders seam-side down on the prepared baking sheet.
- If using thick cut bacon, partially cook the bacon in a skillet for 3 to 4 minutes.
- Bake for 20 to 25 minutes, or until the chicken reaches 165 degrees F on an instant-read thermometer.
- Turn the broiler on for 2 to 3 minutes if you want the bacon more crisp.
- Let the chicken tenders rest for 5 minutes before serving.
Notes
Tips and Tricks
Even wrapping – Wrap the bacon with a slight overlap so it stays in place and cooks more evenly. Bacon texture – Use thin cut bacon for the crispest finish. Thick cut bacon can stay chewy unless it is partially cooked first. Clean thermometer check – Check the thickest part of the chicken and aim for 165 degrees F. Broiler timing – Broil for only a short burst and stay close so the bacon does not burn.Storing and Reheating
Refrigerate – Place cooled chicken tenders in an airtight container and refrigerate for up to 3 days. Freeze – Wrap each tender tightly and freeze in a freezer-safe container for up to 2 months. Reheat in Oven – Place tenders on a parchment-lined baking sheet and warm at 350 degrees F until hot. Reheat in Air Fryer – Place tenders in the basket and heat at 350 degrees F until warmed through. Reheat in Microwave – Place a serving on a plate and heat in short bursts until hot, then rest for 1 minute.Nutrition
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