HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Hot Honey Chicken
Baked Hot Honey Chicken

Baked Hot Honey Chicken

with BBQ-Spiced Potatoes and Snap Peas

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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!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 tbsp


1 unit


2 tbsp

All-Purpose Flour


1 tbsp

BBQ Seasoning


460 g

Russet Potato

113 g

Sugar Snap Peas

56 g

Red Onion

1 tbsp

Chicken Salt

Not included in your delivery

0.13 tsp


2.5 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber6 g
Protein47 g
Cholesterol125 mg
Sodium1190 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Parchment Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 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), half the BBQ seasoning and half the chicken salt to an unlined 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. (NOTE: Don't overcrowd the pan; cook chicken in 2 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 the pan clean.


While chicken cooks, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Trim snap peas. Heat the same pan over medium-high. When hot, 1/2 tbsp oil (dbl for 4 ppl), then onions and snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with remaining chicken salt and pepper, then set aside.


Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) 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.


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