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Baked Hot Honey Chicken Breasts
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Baked Hot Honey Chicken Breasts

Baked Hot Honey Chicken Breasts

with BBQ-Spiced Potatoes and Snap Peas

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
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Honey

1 unit(s)

Jalapeño

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

350 g

Yellow Potato

113 g

Sugar Snap Peas

56 g

Yellow Onion

¼ tsp

Chipotle Powder

Not included in your delivery

¼ tsp

Salt*

2.5 tbsp

Oil*

¼ tsp

Pepper*

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Nutrition Values

Calories470 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate60 g
Sugar18 g
Dietary Fiber5 g
Protein45 g
Cholesterol124 mg
Sodium400 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
Parchment Paper
Large Non-Stick Pan
Small pot

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/4-inch wedges.Add potatoes and 1 tbsp oil (2 tbsp) and half the BBQ Seasoning 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 tender and golden-brown, 23-25 min.

Prep and bake chicken
2

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Combine remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) chipotle powder 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 (1 tbsp) oil, then flip and drizzle other side with another 1/2 tbsp (1 tbsp) oil.Bake in the top of the oven, flipping halfway, until cooked through and golden, 14-16 min.**

Cook veggies
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 (1 tbsp) oil, then onions and snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.Season with salt and pepper, to taste.Transfer to a plate, then cover to keep warm.

Make hot honey
4

Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños!) Add honey and 1 tbsp jalapeños to a small pot. Heat over medium heat, stirring often, until jalapeños soften, 2-3 min. (NOTE: Reference heat guide.)Season with salt and pepper, to taste. Remove from heat.

Finish and serve
5

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

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