Sweet and Smoky Chicken Breasts
with Roasted Broccoli and Mashed Potatoes
Boneless and skinless does not mean flavorless! At least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twists this week: a coating of cinnamon paprika spice and a glossy currant jam pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Crispy roasted Brussels sprouts and creamy mashed sweet potatoes pair perfectly with the smoky-sweet chicken. Get ready for a flavor explosion.
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
12 ounce
Yukon Gold Potatoes
8 ounce
Broccoli Florets
12 ounce
Chicken Breasts
1 tablespoon
Smoky Cinnamon Paprika Spice
1 unit
Chicken Stock Concentrate
2 tablespoon
Currant Jam
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. If necessary, cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-17 minutes total (we’ll add more to the baking sheet after 10 minutes; for 4 servings, leave broccoli roasting).
Meanwhile, peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 15-20 minutes. Reserve ½ cup cooking liquid, then drain and return potatoes to pot.
Pat chicken dry with paper towels; season all over with salt, pepper, and half the Cinnamon Paprika Spice (use all for 4 servings). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; sear until browned, 2-3 minutes per side. Turn off heat. Once broccoli has roasted 10 minutes, push to one side; add chicken to opposite side. (For 4, add chicken to a second baking sheet; roast on middle rack.) Roast until chicken is cooked through and broccoli is tender, 5-7 minutes more. TIP: If chicken is done before broccoli, remove from sheet and return broccoli to oven.
Add stock concentrate, jam, and ¼ plain cup water (⅓ cup for 4 servings) to pan used for chicken. Cook over medium heat, scraping up any browned bits from bottom of pan, until slightly reduced, 3-4 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.
Meanwhile, heat pot with potatoes over low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash potatoes, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
Divide potatoes, broccoli, and chicken between plates. Drizzle chicken with sauce.
