Pecan & Walnut-Crusted Chicken
with BBQ-Spiced Sweet Potato, Brussels Sprouts & Apple
- Tree Nuts
- Eggs
We go nuts for just about any crispy chicken. But tonight’s nut-lovers paradise really shoots the top, featuring not one but TWO types of nuts that come together in the ultimate crunchy topping: we’re talking pecans and walnuts. To round off this Thanksgiving-inspired meal, our chef’s added a side of roasted Brussels Sprouts, sweet potato, and apple. Now that’s a meal to get nutty about.
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
½ ounce
Walnuts
(Contains: Tree Nuts)
8 ounce
Brussels Sprouts
1 unit
Sweet Potato
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Apple
1 tablespoon
Sweet and Smoky BBQ Seasoning
10 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions (top, bottom, and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces. Halve, core, and dice apple into ½-inch pieces. Finely chop pecans and walnuts (or crush in their bags with a heavy-bottomed pan or rolling pin).
• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss sweet potato and apple on empty side with a drizzle of oil, half the BBQ Seasoning (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, use one sheet for Brussels sprouts and a second sheet for sweet potatoes and apples.) • Roast on top rack until golden brown and tender, 20-25 minutes. (For 4, roast Brussels sprouts on top rack; roast sweet potatoes and apples on bottom rack.)
• Meanwhile, in a small bowl, combine pecans, walnuts, a drizzle of oil, and a pinch of salt and pepper. • Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. Place on a second baking sheet (use a third sheet for 4 servings). Evenly spread half the Honey Dijon Dressing (save the rest for serving) onto tops of chicken. Mound with nut topping, pressing to adhere (no need to coat the undersides). • Bake on middle rack until golden and cooked through, 15-18 minutes.
• Divide chicken and roasted veggies and apple between plates. Serve with remaining Honey Dijon Dressing on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the nutty chicken crust and the surprising sweet potato-apple combo, though some found the BBQ seasoning overpowering.
- Ease of prep: Customers appreciated the simple oven-baked preparation, with some noting it took longer than expected to roast the vegetables.
- Suggestions: Consider adding extra seasoning or a sauce to the Brussels sprouts; some preferred cooking them separately for better texture.
- Leftovers: The dish reheats well, with the nut crust staying crispy even when reheated a couple days later.
- Portions: Several mentioned the sweet potato was too small for two servings; consider including a larger one or two smaller ones.
