Kickin' Crispy Honey Chicken
with Mashed Sweet Potatoes and Roasted Brussels Sprouts
Coat chicken in breadcrumbs and immediately become a mealtime MVP. Crispy chicken is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. This version amps up the flavor, with blackening spices added to both the chicken itself and the panko breadcrumbs. After crisping up in the pan, the cutlets receive a drizzle of honey and a sprinkle of chili for a sweet-and-spicy-sensation. We’re serving these alongside a heap of creamy mashed sweet potatoes and simply roasted Brussels sprouts, because you deserve maximum deliciousness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Brussels Sprouts
4 unit
Sweet Potatoes
2 unit
Chili Pepper
8 tablespoon
Sour Cream
(Contains Milk)
1 cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Blackening Spice
20 ounce
Chicken Cutlets
2 tablespoon
Honey
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Place a foil-lined baking sheet on upper rack and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Dice sweet potatoes into ½-inch cubes. Thinly slice chilis, removing ribs and seeds for less heat.
Place sweet potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly and return to pot. Using a potato masher or fork, mash with 2 TBSP butter and half the sour cream until smooth. Season with salt and pepper. Keep covered until ready to serve.
Meanwhile, toss Brussels sprouts on preheated baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down and roast until browned and tender, 20-25 minutes.
Place panko in a shallow dish or bowl; season with salt, pepper, and half the Blackening Spice. Pat chicken dry with paper towels; season with salt, pepper, and remaining Blackening Spice, then brush evenly with remaining sour cream. Working in batches, coat chicken in panko mixture, pressing to adhere. Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one).
Once oil is hot, add chicken to pan (working in batches if necessary), reduce heat to medium, and cook until golden brown, 5-7 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.
Divide Brussels sprouts and sweet potatoes between plates. Top with chicken. Drizzle chicken with honey. Garnish with chilis (to taste—they’re spicy).
