Chipotle BBQ Chicken Cutlets

Name: Chipotle BBQ Chicken Cutlets with a Potato, Pepper, Onion & Cilantro Hash
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 1 unit Long Green Pepper; 1 unit Red Onion; ¼ ounce Cilantro; 1 unit Lime; 10 ounce Chicken Cutlets; 1 tablespoon Sweet and Smoky BBQ Seasoning; 4 tablespoon BBQ Sauce; 1 teaspoon Chipotle Powder; 2 teaspoon Dijon Mustard; Salt; Pepper; 2 teaspoon Cooking Oil

with a Potato, Pepper, Onion & Cilantro Hash

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This week, we’re bringing barbecue vibes indoors so you can enjoy all the flavors of a cookout any day of the week, any time of year. Chicken cutlets are slathered with a smoky, chipotle-spiked BBQ sauce, then roasted until sticky and juicy. It’s all served over an easy hash of tender roasted potatoes, green pepper, and onion tossed with lime zest and cilantro. And, because we can never have enough barbecue, the chicken’s drizzled with more of the sauce for good measure. Now that’s a dinner win.

Tags:

Sheet Pan

•Spicy

•Calorie Smart

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 Time45 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Long Green Pepper

1 unit

Red Onion

¼ ounce

Cilantro

1 unit

Lime

10 ounce

Chicken Cutlets

1 tablespoon

Sweet and Smoky BBQ Seasoning

4 tablespoon

BBQ Sauce

1 teaspoon

Chipotle Powder

2 teaspoon

Dijon Mustard

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories470 kcal

Fat10 g

Saturated Fat1.5 g

Carbohydrate61 g

Sugar24 g

Dietary Fiber6 g

Protein36 g

Cholesterol100 mg

Sodium530 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

•Zester

•Paper Towel

•Small Bowl

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Line a baking sheet with foil (2 sheets for 4). Wash and dry all produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve and peel onion; cut one half into ½-inch-thick wedges (whole onion for 4). Zest and quarter lime. Mince cilantro.

• Toss potatoes, green pepper, and onion wedges on prepared sheet with a large drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes. • Meanwhile, pat chicken* dry with paper towels. Season all over with salt, then rub with BBQ Seasoning to coat. • After veggies have roasted 5 minutes, carefully add chicken to same sheet. Return to top rack until cooked through, 15-20 minutes. (For 4 servings, divide veggies and chicken between prepared sheets; roast veggies on top rack and chicken on middle rack.) • GRILLING ALTERNATIVE: Skip adding chicken to sheet with veggies. (You’ll grill it in the next step!)

• Meanwhile, in a small bowl, combine BBQ sauce, mustard, ¼ tsp chipotle powder (be sure to measure—we sent more), and a squeeze of lime juice to taste. • Once chicken and veggies are cooked through, remove sheet from oven. Spoon half the chipotle BBQ sauce (save the rest for serving) over chicken. • Return to top rack until glaze is tacky, 2-3 minutes. • GRILLING ALTERNATIVE: Heat a well-oiled grill or grill pan over medium-high heat. Add chicken and cook until browned and cooked through (we suggest 3-5 minutes per side, but grills can vary). In the last 1-2 minutes of cooking, brush both sides with half the chipotle BBQ sauce (save the rest for serving).

• Toss veggies with lime zest and half the cilantro. Thinly slice chicken crosswise. • Divide veggie hash between plates and top with chicken. Sprinkle with remaining cilantro. Drizzle with remaining chipotle BBQ sauce (or serve on the side). Serve with any remaining lime wedges on the side.