Spicy Maple Chicken
with Mashed Sweet Potatoes & Roasted Green Beans
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in spiced panko, roasting them to crispy-juicy perfection, then drizzling ’em with a spicy maple syrup sauce. (Psst—said sauce would also be unbelievable on pancakes.) On the side, there’s roasted green beans and mashed sweet potatoes, perfect for catching any extra sauce. Time to TAP into a flavor explosion (see what we did there?).
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
2 unit
Sweet Potatoes
10 ounce
Chicken Cutlets
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Fry Seasoning
2 tablespoon
Sour Cream
(Contains Milk)
6 ounce
Green Beans
2 tablespoon
Maple Syrup
1 teaspoon
Chili Flakes
Not included in your delivery
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Pour maple syrup into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. Drain and return sweet potatoes to pot. Mash off heat with half the sour cream (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. (TIP: Add a pinch of sugar if you prefer a sweeter mash.) Cover to keep warm.
While sweet potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.
Pat chicken dry with paper towels; season all over with salt and pepper. Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet then).
While chicken roasts, toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.) Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.
