Baked Hot Honey Chicken
with BBQ-Spiced Potatoes and Green Veggies
Kick up your chicken dinner with hot honey! You control the heat with 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
Chicken Breasts
2 tbsp
Honey
1 unit
Jalapeño
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
460 g
Russet Potato
113 g
Sugar Snap Peas
170 g
Green Beans
Not included in your delivery
½ tsp
Salt and Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the BBQ seasoning to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 23-25 min.
While potatoes roast, pat chicken dry with paper towels. Cover each chicken 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 and flour in a large bowl. Add chicken, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (TIP: Don't overcrowd the pan; cook chicken in two batches if needed, using 1 tbsp oil per batch!) Transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.** Carefully wipe pan clean.
While chicken cooks, trim snap peas. Trim, then halve green beans. Heat the same pan over medium-high. When hot, add beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring often, until water evaporates, 3-4 min. Add snap peas and 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper, then set aside.
Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeño!) Stir together jalapeños and honey in a small microwavable bowl. (NOTE: Reference heat guide.) Microwave on low until warmed through, 25-30 sec. Season with salt.
Divide the potatoes, chicken and veggies between plates. Drizzle hot honey over chicken.
