This meal is simple, but so good. I could eat my weight in these potatoes, and the whole meal is Whole30 approved!
Bacon Wrapped Chicken Breasts
- Boneless, skinless chicken breasts
- Salt and pepper
- Season chicken with salt and pepper
- Wrap each chicken breast with one piece of bacon
- Place on a sheet pan with a rack (so the bacon grease can drain as it cooks) and bake at 350 degrees for about 40 minutes. Juices should run clear when it is done.
Rosemary Roasted Potatoes
- Russet potatoes
- Olive oil
- Garlic powder
- Dried rosemary
- Wash potatoes and pat dry
- Cut potatoes into bite sized cubes
- In a large mixing bowl, mix together a few glugs of olive oil with about a teaspoon of salt, teaspoon of pepper, teaspoon of garlic powder, and teaspoon of dried rosemary
- Toss potatoes in the olive oil and spice mixture
- Spread potatoes onto a sheet pan and bake at 350 degrees for 1 hour, turning every 15 minutes.
Green Beans (Mamaw Hall style)
Mamaw Hall always cooked her green beans with a ham bone or some ham in them to give them a really good flavor. She also cooked them to death, so there was almost not liquid left, which makes them super tender. I’m not a huge fan of ham and rarely have it on hand at my house, but we always have bacon, so I use bacon to get the same kind of flavor infused into my beans.
- One can of cut green beans
- One slice of bacon
- Salt and pepper to taste
- Cut the uncooked bacon slice into small strips
- On medium-high heat, cook the bacon in a medium sized pot for about one minute (it should not get crispy, but this gives it time to release the fats and become really aromatic)
- Pour the can of beans (with the liquid) into the pot and stir. Season with salt and pepper to taste.
- Bring to a boil, reduce heat to low and simmer until most of the liquid is gone.