Thai Chili–Glazed Chicken & Sweet Potatoes
Elevated Dinners, Impressively Easy
Our chefs are always working on ways to get you dinner faster, fresher, and tastier all the time. This addition to our Fast & Fresh lineup delivers seared chicken cutlets with a spicy-sweet chili glaze. On the side are buttery sweet potatoes sprinkled with crunchy sesame seeds and a colorful salad of mixed greens coated in a nutty sesame dressing with crisp sugar snap peas and sweet shredded carrots. Another sprinkle of sesame seeds and just like that, you’ve got another 15-minute winner dinner on your hands.
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
10 ounce
Chicken Cutlets
12 ounce
Sweet Potatoes
2 ounce
Sweet Thai Chili Sauce
4 tablespoon
Mayonnaise
(Contains Eggs)
4 ounce
Sugar Snap Peas
4 ounce
Mixed Greens
4 ounce
Shredded Carrots
1 tablespoon
Sesame Seeds
(Contains Sesame)
3 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat chicken* dry; season with salt and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: While chicken cooks, move onto the next step!
• Wash and dry produce. • Cut sweet potatoes into ½-inch-thick half-moons (peel if desired). • Place sweet potatoes in a large microwave-safe bowl; season with salt and pepper. Add 2 TBSP butter (4 TBSP for 4) to bowl and cover with plastic wrap; microwave until tender and steaming, 6-7 minutes. Remove plastic wrap and stir to combine.
• While sweet potatoes cook, mix chili sauce and mayonnaise in a small bowl. Set aside until ready to serve.
• Trim and remove strings from snap peas. • In a second large bowl, toss mixed greens, snap peas, shredded carrots, and half the sesame seeds with as much sesame dressing as you like. • Serve chicken with sweet potatoes and salad. Garnish sweet potatoes and salad with as many remaining sesame seeds as you like. Top chicken with as much chili glaze as you like and serve with any remaining chili glaze on the side.
Chicken is fully cooked when internal temperature reaches 165°.
