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 Recipe Is So Flavorful
Cooking Pointers
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safety.
- Cut vegetables into similar sizes so they cook evenly alongside the chicken.
Step 1
Heat your oven to 425°F (220°C) and line a rimmed baking sheet with foil for easy cleanup. In a small bowl, mix together garlic powder, onion powder, and black pepper, then sprinkle this seasoning over both sides of your chicken tenders. Wrap each piece with a slice of bacon and arrange them in the center of the baking sheet.
Step 2
On one side of the chicken, spread out the halved asparagus, season with salt and pepper, and drizzle with a tablespoon of olive oil. On the other side, place the riced cauliflower, season it as well, and drizzle with the remaining two tablespoons of olive oil.
Step 3
Pop the whole pan into the oven and roast for about 13 to 15 minutes. Halfway through, give the cauliflower and asparagus a good stir to help everything cook evenly. Once the roasting time is up, switch the oven to broil and cook for another 2 to 3 minutes until the bacon is crispy 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. If you’re saving some for later, just portion it out into containers and pop them in the fridge.
