recipes

Bacon-Wrapped Chicken Thighs with Zucchini Noodles

Juicy chicken thighs wrapped in crispy bacon, served over zucchini noodles with cream cheese. A decadent low-carb meal that’s surprisingly simple.

Prep time: 10 mins Cook time: 25-30 mins Total time: 35-40 mins Servings: 1 Calories: ~630 cals/serving Net carbs: 4g net carbs/serving

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About The Recipe

This impressive dish features tender chicken thighs wrapped in bacon for maximum flavor and fat content, perfect for keto meal plans. Served over zucchini noodles tossed with olive oil and cream cheese, it’s a complete, satisfying meal that checks all the low-carb boxes.

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Ingredients

For the chicken:

• 1 chicken thigh with skin (5 oz) - 0g carbs, 30g protein, 20g fat
• 2 slices bacon - 0g carbs, 6g protein, 8g fat

For the zucchini noodles:

• 1 cup zucchini noodles (spiralized) - 1g carbs, 1g protein, 0g fat
• 1 tablespoon olive oil - 0g carbs, 0g protein, 14g fat
• 1 oz cream cheese - 1g carbs, 2g protein, 10g fat

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Shopping List

Meat

• 1 chicken thigh with skin (5 oz)
• 2 slices bacon

Produce

• 1 medium zucchini (or pre-made zucchini noodles)

Dairy

• 1 oz cream cheese (about 2 tablespoons)

Pantry

• Olive oil (1 tablespoon)

Spices

• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).

2. Wrap chicken thigh. Season the chicken thigh with salt and pepper. Wrap the chicken thigh with 2 slices of bacon, securing with toothpicks if needed.

3. Bake. Place the bacon-wrapped chicken on a baking sheet lined with parchment paper or in a small baking dish. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the bacon is crispy.

4. Prepare zucchini noodles. While the chicken is baking, spiralize the zucchini into noodles. If using pre-made zucchini noodles, pat them dry with paper towels to remove excess moisture.

5. Sauté zucchini noodles. In a pan, heat the olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Don’t overcook or they’ll become mushy.

6. Add cream cheese. Toss the zucchini noodles with 1 oz of cream cheese until the cheese melts and coats the noodles. Season with salt and pepper to taste.

7. Serve. Place the zucchini noodles on a plate and top with the bacon-wrapped chicken thigh. Serve hot.

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Nutrition Information

Per Serving (entire recipe):

• Calories: ~630 cals
• Net Carbs: 4g
• Protein: 39g
• Fat: 52g

Macro Breakdown:

• Chicken thigh (5 oz): 0g carbs, 30g protein, 20g fat
• Bacon (2 slices): 0g carbs, 6g protein, 8g fat
• Zucchini noodles (1 cup): 1g carbs, 1g protein, 0g fat
• Olive oil (1 tbsp): 0g carbs, 0g protein, 14g fat
• Cream cheese (1 oz): 1g carbs, 2g protein, 10g fat

Total: 4g carbs, 39g protein, 52g fat

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Notes

• Keep the chicken skin on for extra fat and flavor
• Watch the bacon closely in the last 5 minutes to prevent burning
• Zucchini noodles can be made ahead and stored in the fridge for up to 2 days
• Pat zucchini noodles dry before cooking to prevent a watery sauce
• For crispier bacon, you can finish under the broiler for 1-2 minutes
• This recipe is excellent for meal prep - make multiple servings at once
• Can substitute chicken breast if preferred, though thighs have more fat
• The bacon adds salt, so season lightly at first and adjust to taste