T-Pain's Hot Chicken Mashed Potato Bowls
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T-Pain's Hot Chicken Mashed Potato Bowls

T-Pain's Hot Chicken Mashed Potato Bowls

with Roasted Green Beans & Gravy

Our first ever mashed potato bowl is here, and why didn’t we think of it sooner? Huge props to T-Pain’s culinary prowess—you’re truly an inspiration! This classic pairing of chicken and potatoes brings an exciting twist to the table: The chicken is dredged in a sweet, smoky, and spicy flour mixture before it’s sizzled to golden, juicy perfection. You'll nestle it into buttery mashed potatoes along with tender-crisp green beans. Smother it all with lots of rich, creamy gravy (and a drizzle of hot sauce if you like, you do you!).

Protein Smart
Calorie Smart

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

Total Time30 minutes
Prep Time5 minutes


serving amount

16 ounce


6 ounce

Green Beans

10 ounce

Chicken Cutlets

10.8 g

Brown Sugar Bourbon Seasoning

1 tablespoon


(Contains Wheat)

1 teaspoon

Garlic Powder

1 teaspoon

Chili Powder

2 unit

Chicken Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories600 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber6 g
Protein38 g
Cholesterol145 mg
Sodium1340 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.


Medium Pot
Baking Sheet
Paper Towel
Large Pan
Potato Masher



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Trim green beans if necessary.

Cook Potatoes

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. • Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm.

Roast Green Beans

• While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 12-15 minutes.

Coat & Cook Chicken

• Pat chicken* dry with paper towels. • In a shallow dish, combine Brown Sugar Bourbon Seasoning, half the flour, half the garlic powder, and as much chili powder as you like (we used ½ tsp; 1 tsp for 4 servings. Add more if you like it extra-spicy!). Press chicken into flour mixture to evenly coat. • Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.

Make Gravy

• Return pan used for chicken to medium heat and add 1 TBSP butter (2 TBSP for 4 servings). Once butter has melted, add remaining flour and cook, whisking constantly, until a loose paste forms, 30-60 seconds. • Add stock concentrates and 1⁄3 cup water (2⁄3 cup for 4); cook, whisking constantly, until gravy has thickened, 1-2 minutes. • Remove pan from heat and whisk in sour cream. Taste and season with salt and pepper if desired.

Mash Potatoes

• To pot with potatoes, add 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic powder. • Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if necessary.

Finish & Serve

• Slice chicken crosswise. • Divide mashed potatoes between bowls. Top with chicken and green beans in separate sections; drizzle everything with gravy. (Add a drizzle of your favorite hot sauce for an extra kick!) Serve.

Chicken is fully cooked when internal temperature reaches 165°.