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Sweet and Smoky Chicken Breasts
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Sweet and Smoky Chicken Breasts

Sweet and Smoky Chicken Breasts

with Roasted Broccoli and Mashed Potatoes

Boneless and skinless does not mean flavorless! At least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twists this week: a coating of cinnamon paprika spice and a glossy currant jam pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Crispy roasted Brussels sprouts and creamy mashed sweet potatoes pair perfectly with the smoky-sweet chicken. Get ready for a flavor explosion.

Family Friendly

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

Total Time35 minutes


serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

12 ounce

Chicken Breasts

1 tablespoon

Smoky Cinnamon Paprika Spice

1 unit

Chicken Stock Concentrate

2 tablespoon

Currant Jam

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate51 g
Sugar18 g
Dietary Fiber8 g
Protein7 g
Cholesterol160 mg
Sodium360 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.


Baking Sheet
Large Pot
Paper Towel
Large Pan
Potato Masher


Roast Broccoli

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. If necessary, cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-17 minutes total (we’ll add more to the baking sheet after 10 minutes; for 4 servings, leave broccoli roasting).

Cook Potatoes

Meanwhile, peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 15-20 minutes. Reserve ½ cup cooking liquid, then drain and return potatoes to pot.

Cook Chicken

Pat chicken dry with paper towels; season all over with salt, pepper, and half the Cinnamon Paprika Spice (use all for 4 servings). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; sear until browned, 2-3 minutes per side. Turn off heat. Once broccoli has roasted 10 minutes, push to one side; add chicken to opposite side. (For 4, add chicken to a second baking sheet; roast on middle rack.) Roast until chicken is cooked through and broccoli is tender, 5-7 minutes more. TIP: If chicken is done before broccoli, remove from sheet and return broccoli to oven.

Make Sauce

Add stock concentrate, jam, and ¼ plain cup water (⅓ cup for 4 servings) to pan used for chicken. Cook over medium heat, scraping up any browned bits from bottom of pan, until slightly reduced, 3-4 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

Mash Potatoes

Meanwhile, heat pot with potatoes over low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash potatoes, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper.


Divide potatoes, broccoli, and chicken between plates. Drizzle chicken with sauce.