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Baked Hot Honey Chicken Breast
with BBQ-Spiced 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 wedges and sugary snap peas help to cool down this fiery meal!
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.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Honey
1 unit(s)
Jalapeño
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
350 g
Yellow Potato
113 g
Sugar Snap Peas
½ unit(s)
Yellow Onion
¼ tsp
Chipotle Powder
Not included in your delivery
¼ tsp
Salt*
2.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/4-inch wedges.Add potatoes and 1 tbsp (2 tbsp) oil and half the BBQ Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Cover each breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. 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 a parchment-lined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil, then flip and drizzle the other side with another 1/2 tbsp (1 tbsp) oil.Bake in the top of the oven, flipping halfway, until golden and cooked through, 14-16 min.**
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.
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.
Thinly slice chicken. Divide potato wedges, chicken and veggies between plates. Drizzle hot honey over chicken.
