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!


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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

2 piece

Chicken Breasts

2 piece


1 piece


2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

350 g

Yellow Potato

113 g

Sugar Snap Peas

1 piece

Yellow Onion

1 tsp

Chipotle Powder

Not included in your delivery

¼ tsp


¼ tsp


2.5 tbsp



Nutrition Values

Calories640 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate64 g
Sugar19 g
Dietary Fiber6 g
Protein46 g
Cholesterol125 mg
Sodium700 mg
Trans Fat0 g
Potassium1550 mg
Calcium75 mg
Iron4.5 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.


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


Roast potatoes
  • Cut potatoes into 1/4-inch wedges.
  • Add potatoes and 1 tbsp (2 tbsp) oil and half the BBQ Seasoning to a parchment-lined 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
  • 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 to another parchment-lined baking sheet. 
  • Drizzle with 1/2 tbsp (1 tbsp) oil. Flip and drizzle the other side with 1/2 tbsp (1 tbsp) oil.
  • Bake chicken in the top of the oven, flipping halfway, until golden and cooked through, 14-16 min.**

Cook veggies
  • Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch slices.
  • Trim snap peas.
  • Heat a large non-stick pan over medium-high heat. 
  • When the pan is 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
  • Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños!)
  • Add honey and 1 tbsp (2 tbsp) jalapeños to a small pot. (NOTE: Reference heat guide.)
  • Heat over medium heat, stirring often, until jalapeños soften, 2-3 min.
  • Season with salt and pepper, to taste. Remove from heat.

Finish and serve
  • Thinly slice chicken. 
  • Divide BBQ-spiced potato, chicken and veggies between plates. 
  • Drizzle hot honey over chicken. 

Modularity Step (under step 2)

If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken thighs.


If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.