Kickin' Crispy Honey Chicken
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Kickin' Crispy Honey Chicken

Kickin' Crispy Honey Chicken

with Mashed Sweet Potatoes and Roasted Brussels Sprouts

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.


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

Total Time35 minutes
Prep Time


/ 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


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)

Vegetable Oil




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.


Aluminum Foil
Baking Sheet
Large Pot
Potato Masher
Paper Towel
Shallow Dish



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.

Cook Sweet Potatoes

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.

Roast Brussels Sprouts

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.

Bread Chicken

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).

Cook Chicken

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).