Baked Hot Honey Chicken Breasts
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Baked Hot Honey Chicken Breasts

Baked Hot Honey Chicken Breasts

with BBQ-Spiced Sweet 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 sweet potato wedges and sugary snap peas help 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 unit(s)

Chicken Breasts

2 unit(s)


1 unit(s)


2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

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

113 g

Sugar Snap Peas

1 unit(s)

Yellow Onion

1 tsp

Chipotle Powder

2 unit(s)

Sweet Potato

Not included in your delivery

¼ tsp


¼ tsp


2.5 tbsp



Nutrition Values

Calories650 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate68 g
Sugar25 g
Dietary Fiber8 g
Protein45 g
Cholesterol125 mg
Sodium780 mg
Trans Fat0 g
Potassium1400 mg
Calcium100 mg
Iron4 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.


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


Roast sweet potatoes
  • Cut sweet potatoes into 1/4-inch wedges.
  • Add sweet potatoes, half the BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
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 sweet potato, chicken and veggies between plates. 
  • Drizzle hot honey over chicken. 
Broccoli MOD

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.

Modularity Step (under step 2)

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