Bacon-wrapped Honey Chicken Breasts

1. Preheat the barbecue to medium (about 350°F -- 180°C).
2. In a small bowl, combine the honey with the Dijon mustard and paprika.
3. Wrap each chicken breast with two slices of bacon, overlapping them slightly. If needed, secure with toothpicks. Season lightly with pepper.
4. Brush half of the honey sauce over the chicken breasts.
5. Lay the breasts on the hot, oiled barbecue grill. Close the lid and cook for 12 to 15 minutes, turning over the breasts from time to time. Brush the breasts with the remaining honey sauce and continue cooking for 13 to 15 minutes, until the bacon is golden and crisp and the chicken’s inner temperature reaches 165°F (74°C) on a cooking thermometer.
6. Remove from the barbecue and let stand for 5 minutes before serving.

Serve with

1. Preheat the barbecue to medium (about 350°F -- 180°C).
2. In a large bowl, toss 8 halved Nantes carrots of various colours, 1 zucchini cut into ½ in. (1 cm) thick slices and 1 red onion cut into quarters with 2 tbsp. (30 ml) olive oil and 1 tbsp. (15 ml) balsamic vinegar. Season with salt and pepper.
3. Place the vegetables on the hot, oiled barbecue grill. Close the lid and cook for 15 to 20 minutes, stirring halfway through until the vegetables are tender and lightly caramelized.