Crunchy Hot Honey Chicken
with BBQ-Roasted Potatoes & Buttery Asparagus
- Milk
- Wheat
Crispy panko-coated chicken, smoky barbecue-spiced potatoes, and easy-peasy steamed broccoli are a pretty obvious recipe for dinnertime success. It’s got your classic trifecta of meat, potatoes, and veg—could you ask for much more? How about a drizzle of hot honey? The stuff combines sweet sensations with spicy good vibrations, making it perfect for taking things beyond ordinary.
Ingredients
½ ounce
Hot Honey
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
6 ounce
Asparagus
unit
Broccoli
12 ounce
Chicken Cutlets
1 tablespoon
Sweet and Smoky BBQ Seasoning
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees.
Wash and dry produce.
Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ Seasoning (you’ll use the rest in the next step), a big pinch of salt, and pepper. Set aside.
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ Seasoning, a big pinch of salt, and pepper.
Add panko and stir until evenly combined.
Pat chicken* dry with paper towels and season all over with salt and pepper.
Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Place on a second lightly oiled baking sheet.
Roast potatoes on top rack until browned and crispy, 20-25 minutes.
Once potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through, 15-18 minutes.
Meanwhile, cut broccoli into bite-size pieces if necessary.
Place in a large microwave-safe bowl with 1 tsp water (2 tsp for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain.
Add 1 TBSP butter (2 TBSP for 4) and toss until melted. Season with salt and pepper.
Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like and serve.
