Baked Hot Honey Chicken
with BBQ-Spiced Sweet Potatoes and Snap Peas
Kick up your chicken dinner with hot honey. You control the heat by adding a little or a lot of fresh jalapeños. Baked spiced sweet potato wedges and sugary snap peas help cool down this fiery meal.
Tags:
Spicy
•Low CO2
Allergens:
Wheat
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
280 g
Chicken Thighs
2 unit(s)
Honey
1 unit(s)
Jalapeño
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
1 tsp
Chipotle Powder
2 unit(s)
Sweet Potato
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Calories610 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate68 g
Sugar25 g
Dietary Fiber8 g
Protein34 g
Cholesterol130 mg
Sodium840 mg
Trans Fat0 g
Potassium1200 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Cut sweet potatoes into 1/4-inch wedges.
- Add sweet potatoes, half the BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
2
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Combine remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) chipotle powder and flour in a large bowl.
- Add chicken, then toss to coat. Transfer to another parchment-lined baking sheet.
- Drizzle with 1/2 tbsp (1 tbsp) oil. Flip and drizzle the other side with 1/2 tbsp (1 tbsp) oil.
- Bake chicken in the top of the oven, flipping halfway, until golden and cooked through, 14-16 min.**
3
- Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch slices.
- Trim snap peas.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper, to taste.
- Transfer to a plate, then cover to keep warm.
4
- Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Add honey and 1 tbsp (2 tbsp) jalapeños to a small pot. (NOTE: Reference heat guide.)
- Heat over medium heat, stirring often, until jalapeños soften, 2-3 min.
- Season with salt and pepper, to taste. Remove from heat.
5
- Thinly slice chicken.
- Divide BBQ-spiced sweet potato, chicken and veggies between plates.
- Drizzle hot honey over chicken.