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.
Reviews from our home cooks
I LOOOOOVE pecan & walnut-crusted chicken, the flavor is always amazing! The apple/brussel sprout mix was absolutely delicious. I thought the BBQ rub sprinkled on top of the veggies would be weird, but it greatly tied it all together!!!
The unique blend of sweet potato, apple and Brussels sprouts was delightful. The pecan, walnut, honey mustard coating was crunchy and the chicken was really juicy.
I absolutely loved the combination of apples and sweet potatoes. The BBQ made it that much better. I love the mix of pecans and walnuts, as well. My favorite nuts, actually, along with one of my favorite vegetables, favorite meat, one of my favorite seasonings. I don't think I would change anything about this.
The walnut and pecan topping added great taste to the chicken. We roasted the vegatables as instructed and they came out delicious.
We loved (almost) everything about this dish! The roasted apple and sweet potato jumble was delicious (and our bunnies loved eating the apple core, minus the seeds). The chicken was moist, but with a nice crunch from the nuts. We would eat this again, even though none of us are super-fans of Brussels sprouts.
This was a hit! Very tasty, easy to prepare. Suggested cooking times were spot on. Love that I could cook everything in the oven and have it all done at the same time. The brussels sprouts were of excellent quality, the apple was nice snd sweet. I love all of the meat, poultry and seafood I've been shipped so far. These chicken breasts were no exception, trimmed to perfection and of uniform thickness. Just 1 negative: the sweet potato was on the small side, could have been a little bigger.
Super easy to make and yummy! If I had know to combine brussel sprouts, apples and sweet potato, I would have done it way sooner! The spice mix is ok. I am not a huge fan of spicing foods and I recognize I am in the minority. I used a little on the veggies and sublime. On the chicken it just overpowered everything else. Love the honey dijon but I would cut spices to 1/4 of recommended. Just me and yes, I will order again.
This was actually very good. I generally don't care for BBQ sauce but, I didn't have that strong flavor. The pecan crust was a great compliment. The sides were a nice change with the apples.
Outstanding! One of our very favorites! Please continue to give us a variety of healthy vegetables. LOVED thd brussel sprouts, sweet potatoes WITH apples. Nutty crust on chicken. Wow! Different & healthy!
I really wanted to love this. Liked sweet potato and apple together, never tried that before. I will cook them together more often now. The Brussels sprouts were good but nothing remarkable. I thought that the pecans and walnuts stayed weirdly wet on top of the chicken. Also, my box was missing the BBQ seasoning packet and I had to improvise with another company's and I didn't like the flavor of it. Maybe would have liked this more had I received the seasoning.
