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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit(s)
Chicken Breasts
2 unit(s)
Honey
1 unit(s)
Jalapeño
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
350 g
Yellow Potato
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
1 tsp
Chipotle Powder
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken thighs.
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.