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Baked Hot Honey Chicken
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Baked Hot Honey Chicken

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!

Tags:
Spicy
Allergens:
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories660 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate69 g
Sugar10 g
Dietary Fiber8 g
Protein48 g
Cholesterol125 mg
Sodium1000 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

Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Parchment Paper
Small Bowl

Instructions

Roast potatoes
1

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.

Season chicken
2

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.

Cook chicken
3

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.

Cook veggies
4

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.

Make hot honey
5

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.

Finish and Serve
6

Divide the potatoes, chicken and veggies between plates. Drizzle hot honey over chicken.

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