Crunchy Hot Honey Chicken
with BBQ-Roasted Potatoes & Buttery Broccoli
Crispy panko-coated chicken, smoky barbecue-spiced potatoes, and easy-peasy steamed broccoli are a pretty obvious recipe for dinnertime success. It’s got your classic trifecta of meat, potatoes, and veg—could you ask for much more? How about a drizzle of hot honey? The stuff combines sweet sensations with spicy good vibrations, making it perfect for taking things beyond ordinary.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 tablespoon
Sweet and Smoky BBQ Seasoning
½ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
1.5 tablespoon
Sour Cream
(Contains Milk)
16 ounce
Broccoli
½ ounce
Hot Honey
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ Seasoning (you’ll use the rest in the next step), pepper, and a big pinch of salt. Set aside.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl; microwave until melted, 30 seconds. • Stir in a large drizzle of olive oil, remaining BBQ Seasoning, a big pinch of salt, and pepper. Add panko and stir until evenly combined.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Lightly oil a second baking sheet; spread chicken out across sheet. Evenly spread sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).
• Roast potatoes on top rack until crispy, 20-25 minutes. • Once potatoes have roasted 5 minutes, add sheet with chicken to middle rack and roast until browned and cooked through, 15-18 minutes.
• Meanwhile, cut broccoli into bite-size pieces if necessary. Place in a large microwave-safe bowl with 1 tsp water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. • Carefully remove plastic wrap (watch out for steam). Drain any water left in bowl, then toss broccoli with 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
• Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like and serve.
Chicken is fully cooked when internal temperature reaches 165º.
