Crispy Barbecue Chicken Tenders

Name: Crispy Barbecue Chicken Tenders with Sweet Potatoes and Sugar Snap Peas
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Sweet Potatoes; 1 tablespoon Fry Seasoning; 1 cup Panko Breadcrumbs; 12 ounce Sugar Snap Peas; 24 ounce Chicken Tenders; ½ cup BBQ Sauce; 4 teaspoon Dijon Mustard; 1 ounce Honey; 7 teaspoon Olive Oil; Salt; Pepper

with Sweet Potatoes and Sugar Snap Peas

Recipe Development TeamPublished on June 08, 2017

Get Free Steak + 10 Free Meals

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

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Sweet Potatoes

1 tablespoon

Fry Seasoning

1 cup

Panko Breadcrumbs

(Contains: Wheat)

12 ounce

Sugar Snap Peas

24 ounce

Chicken Tenders

½ cup

BBQ Sauce

4 teaspoon

Dijon Mustard

1 ounce

Honey

Not included in your delivery

7 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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

•Baking Sheet

•Small Bowl

•Large Bowl

•Paper Towel

Instructions

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).

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).

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.

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.

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.

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.