Spicy Maple Chicken
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Spicy Maple Chicken

Spicy Maple Chicken

with Mashed Sweet Potatoes & Roasted Green Beans

Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in spiced panko, roasting them to crispy-juicy perfection, then drizzling ‘em with a spicy maple syrup sauce. (Psst—said sauce would also be unbelievable on pancakes.) On the side, there’s roasted green beans and maple mashed sweet potatoes, perfect for catching any runaway sauce). Time to TAP into a flavor explosion (see what we did there?).

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

10 ounce

Chicken Cutlets

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Fry Seasoning

2 tablespoon

Sour Cream

(Contains Milk)

6 ounce

Green Beans

2 tablespoon

Maple Syrup

1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)



1 teaspoon

Vegetable Oil


Nutrition Values

/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate74 g
Sugar25 g
Dietary Fiber8 g
Protein38 g
Cholesterol140 mg
Sodium350 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.


Small Bowl
Medium Pot
Potato Masher
Baking Sheet
Paper Towel
Medium Bowl


Prep & Mix Maple Syrup

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. • Reserve 1 tsp maple syrup for sweet potatoes (2 tsp for 4); pour remaining into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.

Mash Sweet Potatoes

• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cover to keep warm.

Make Crust

• While sweet potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. • Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.

Coat & Roast Chicken

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet then).

Roast Green Beans

• While chicken roasts, toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. • Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.) • Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.


• Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.