Roasted Chicken Tenderloin & Brussel Sprouts

Ingredients

• 1 pound chicken tenderloins
• 6-8 pieces of bacon (regular cut)
• 1 pound brussel sprouts
• 1 leek
• 4 garlic cloves
• 3 lemon slices
• 1/2 cup chicken broth
• salt and pepper (to taste)
• 3 sprigs of thyme or 1-1.5 tsp dried thyme
• 2 tablespoons Avocado Oil (you can use EVOO as well)

Instructions:

1. Preheat oven to 400 degrees
2. Prepare the brussel sprouts by cutting off the stem end then cutting each in half
3. Prepare the leek by cutting of the stem end, they slicing the leek into rounds (use white and light green parts only).  Add to a bowl of water to clean any dirt, then dry and transfer to a baking dish with the brussel sprouts.
4. Drizzle the vegetables with Avocado oil and season with salt and pepper. 
5. Wrap each tenderloin with one piece of regular cut bacon. Transfer bacon wrapped chicken to the dish with the vegetables.  
6. Add the garlic, lemon slice, thyme and chicken broth over the entire dish.
7. Bake for 30-35 minutes or until your meat thermometer reaches 160.  If you want your bacon to be crispy turn on the broiler for the last few minutes of cooking.

Serves 4
Calories 425-450 depending on type of bacon used. I used Hormel Natural Choice Uncured Bacon which is 50 calories per slice.