Kickin' Crispy Honey Chicken

Name: Kickin' Crispy Honey Chicken with Mashed Sweet Potatoes and Roasted Brussels Sprouts
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 16 ounce Brussels Sprouts; 4 unit Sweet Potatoes; 2 unit Chili Pepper; 8 tablespoon Sour Cream; 1 cup Panko Breadcrumbs; 2 tablespoon Blackening Spice; 20 ounce Chicken Cutlets; 2 tablespoon Honey; 2 teaspoon Olive Oil; 2 tablespoon Butter; Vegetable Oil; Salt; Pepper

with Mashed Sweet Potatoes and Roasted Brussels Sprouts

Recipe Development TeamPublished on January 14, 2019

4.0

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Coat chicken in breadcrumbs and immediately become a mealtime MVP. Crispy chicken is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. This version amps up the flavor, with blackening spices added to both the chicken itself and the panko breadcrumbs. After crisping up in the pan, the cutlets receive a drizzle of honey and a sprinkle of chili for a sweet-and-spicy-sensation. We’re serving these alongside a heap of creamy mashed sweet potatoes and simply roasted Brussels sprouts, because you deserve maximum deliciousness.

Tags:

Spicy

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

16 ounce

Brussels Sprouts

4 unit

Sweet Potatoes

2 unit

Chili Pepper

8 tablespoon

Sour Cream

(Contains: Milk)

1 cup

Panko Breadcrumbs

(Contains: Wheat)

2 tablespoon

Blackening Spice

20 ounce

Chicken Cutlets

2 tablespoon

Honey

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat21 g

Saturated Fat9 g

Carbohydrate69 g

Sugar21 g

Dietary Fiber10 g

Protein34 g

Cholesterol140 mg

Sodium300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Baking Sheet

•Large Pot

•Potato Masher

•Paper Towel

•Shallow Dish

•Plate

Instructions

Place a foil-lined baking sheet on upper rack and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Dice sweet potatoes into ½-inch cubes. Thinly slice chilis, removing ribs and seeds for less heat.

Place sweet potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly and return to pot. Using a potato masher or fork, mash with 2 TBSP butter and half the sour cream until smooth. Season with salt and pepper. Keep covered until ready to serve.

Meanwhile, toss Brussels sprouts on preheated baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down and roast until browned and tender, 20-25 minutes.

Place panko in a shallow dish or bowl; season with salt, pepper, and half the Blackening Spice. Pat chicken dry with paper towels; season with salt, pepper, and remaining Blackening Spice, then brush evenly with remaining sour cream. Working in batches, coat chicken in panko mixture, pressing to adhere. Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one).

Once oil is hot, add chicken to pan (working in batches if necessary), reduce heat to medium, and cook until golden brown, 5-7 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.

Divide Brussels sprouts and sweet potatoes between plates. Top with chicken. Drizzle chicken with honey. Garnish with chilis (to taste—they’re spicy).