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 Potatoes; 1 tablespoon Sweet and Smoky BBQ Seasoning; ½ cup Panko Breadcrumbs; 10 ounce Chicken Cutlets; 1.5 tablespoon Sour Cream; 2 unit Broccoli; ½ ounce Hot Honey; Olive Oil; Cooking Oil; Butter; Salt; Pepper

with BBQ-Roasted Potatoes & Buttery Broccoli

Recipe Development TeamPublished on September 25, 2024

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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:

Protein Smart

Allergens:

Wheat

•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

Potatoes

1 tablespoon

Sweet and Smoky BBQ Seasoning

½ cup

Panko Breadcrumbs

(Contains: Wheat)

10 ounce

Chicken Cutlets

1.5 tablespoon

Sour Cream

(Contains: Milk)

2 unit

Broccoli

½ ounce

Hot Honey

Not included in your delivery

Olive Oil

Cooking Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2636 kJ

Calories710 kcal

Fat29 g

Saturated Fat11 g

Carbohydrate72 g

Sugar15 g

Dietary Fiber8 g

Protein44 g

Cholesterol140 mg

Sodium260 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 produce. • Dice potatoes into 1⁄2-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.