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Barbecue Chicken Tenders

Barbecue Chicken Tenders

with Sweet Potatoes and Sugar Snap Peas

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These chicken tenders feature a secret but tasty trick: the meat is brushed with barbecue sauce, which not only helps the outer layer of crispy breadcrumbs adhere, but also creates a layer of smoky sweetness. That flavor gets amplified even further with summery sugar snap peas; roasty, toasty sweet potatoes; and a barbecue Dijon dipping sauce on the side.

Allergens:Wheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

½ tablespoon

Fry Seasoning

½ cup

Panko Breadcrumbs

(ContainsWheat)

6 ounce

Sugar Snap Peas

12 ounce

Chicken Tenders

¼ cup

BBQ Sauce

2 teaspoon

Dijon Mustard

½ ounce

Honey

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate69 g
Sugar25 g
Dietary Fiber8 g
Protein45 g
Cholesterol120 mg
Sodium630 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 475 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Push toward one side of sheet. Roast in oven until tender, about 20 minutes total (we’ll add more to the sheet after 10 minutes).

2

In a small bowl, mix together ½ TBSP fry seasoning (we sent more), panko, a drizzle of olive oil, and salt and pepper (to taste).

3

After sweet potatoes have roasted 10 minutes, remove from oven and give them a toss. Add snap peas to the other side of sheet. Toss with a drizzle of olive oil and a pinch of salt and pepper. Return sheet to oven and roast until veggies are tender and lightly browned, 8-10 minutes more.

4

Pat chicken dry with a paper towel. Season all over with salt and pepper. Place in a large bowl along with ½ TBSP barbecue sauce (save the rest for dipping sauce) and toss to coat. Transfer to a lightly oiled baking sheet and spread out in a single layer. Sprinkle panko mixture over top of chicken, pressing gently to adhere. TIP: It’s OK if not all the breadcrumbs stick—you’ll likely have some left over.

5

Bake chicken in oven until no longer pink in center, 7-9 minutes. Once done, heat broiler to high and place chicken under broiler. Broil until panko is golden brown, about 2 minutes. TIP: If you don’t have a broiler, increase oven temperature to 500 degrees and bake until panko is golden brown, 2-3 minutes.

6

In another small bowl, combine mustard, honey, and remaining barbecue sauce. Divide chicken, sweet potatoes, and snap peas between plates. Serve with sauce on the side for dipping.