Hot Honey Chicken
with BBQ-Roasted Potatoes & Buttery Green Beans
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.
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
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)
6 ounce
Green Beans
½ ounce
Hot Honey
8 ounce
Broccoli
Not included in your delivery
Olive Oil
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
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), a big pinch of salt, and pepper. 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 and season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Place on a second lightly oiled baking sheet.
• Roast potatoes on top rack until browned and crispy, 20-25 minutes. • Once potatoes have roasted 5 minutes, add 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 (2 tsp for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain. • Add 1 TBSP butter (2 TBSP for 4) and toss until melted. Season with salt and pepper.
Swap in green beans for broccoli. Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (Save broccoli for another use.) TIP: No microwave, no problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.
• 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 165°.
