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Baked Hot Honey Chicken Breasts

Baked Hot Honey Chicken Breasts

with BBQ-Spiced Potatoes and Snap Peas

Custom recipe
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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!

Tags:Spicy
Allergens:Wheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 tbsp

Honey

1 unit

Jalapeño

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

BBQ Seasoning

(ContainsSulphites/Sulfite)

460 g

Russet Potato

113 g

Sugar Snap Peas

56 g

Yellow Onion

1 tbsp

Chicken Salt

Not included in your delivery

0.13 tsp

Salt*

2.5 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories671 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate72 g
Sugar18 g
Dietary Fiber5 g
Protein47 g
Cholesterol124 mg
Sodium1175 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat Guide for Step 4: 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.

2

Meanwhile, pat chicken dry with paper towels, then cut in half. Season with salt and pepper. Combine remaining BBQ Seasoning and flour in a large bowl. Add chicken, then toss to coat. Transfer chicken to a parchment-lined baking sheet. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then flip and drizzle other sides with another 1/2 tbsp oil (dbl for 4 ppl). Bake in the top of the oven, flipping halfway, until cooked through and golden, 14-16 min.**

3

Meanwhile, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Trim snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 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.

4

Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Stir together honey and jalapeños in a small microwavable bowl. (NOTE: Reference heat guide.) Microwave on low until warmed through, 25-30 sec. Season with salt, to taste.

5

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