Hot Honey Chicken

Name: Hot Honey Chicken with BBQ-Roasted Potatoes & Buttery Broccoli
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 1 tablespoon Sweet and Smoky BBQ Seasoning; ½ cup Panko Breadcrumbs; 10 ounce Chicken Cutlets; 2 tablespoon Sour Cream; 8 ounce Broccoli Florets; ¾ ounce Mike’s Hot Honey®; 1 tablespoon Olive Oil; 1 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with BBQ-Roasted Potatoes & Buttery Broccoli

Recipe Development TeamPublished on October 28, 2020

4.4

(16.7K customers rated)

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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.

Tags:

Calorie Smart

Allergens:

Gluten

•Milk

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 Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Sweet and Smoky BBQ Seasoning

½ cup

Panko Breadcrumbs

(Contains: Gluten)

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream

(Contains: Milk)

8 ounce

Broccoli Florets

¾ ounce

Mike’s Hot Honey®

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2636 kJ

Calories630 kcal

Fat28 g

Saturated Fat12 g

Carbohydrate58 g

Sugar15 g

Dietary Fiber7 g

Protein36 g

Cholesterol145 mg

Sodium390 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

•Medium Bowl

•Paper Towel

•Large Bowl

•Plastic Wrap

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all 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), pepper, and a big pinch of salt. 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, pepper, and a big pinch of salt. Add panko and stir until evenly combined.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Lightly oil a second baking sheet; spread chicken out across sheet. Evenly spread sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).

• Roast potatoes on top rack until 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 florets into bite-size pieces if necessary. Place in a large microwave-safe bowl with 1 tsp water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. • Carefully remove plastic wrap (watch out for steam). Drain any water left in bowl, then toss broccoli with 1 TBSP butter until melted. Season with salt and pepper.