Hot 'n' Honey Chicken Tenders
with BBQ Sweet Potato Coins and Cucumber Salad
Did someone say wing night? Our sweet, spicy and sticky sauce combines two great wing flavours: honey-garlic and Buffalo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk)
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch coins. Add sweet potatoes, 1/2 tbsp (1 tbsp) BBQ seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. (TIP: Don't overcrowd the sweet potatoes! If they don't fit in a single layer without overlapping, divide sweet potatoes between two baking sheets.)Roast sweet potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, cut cucumber into 1/4-inch rounds. Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, then toss to coat. Set aside.
Combine honey and 1/2 tsp (1 tsp) BBQ Seasoning in a small bowl.
Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
Add spring mix to the bowl with marinated cucumbers, then toss to combine. Divide chicken, sweet potato coins and salad between plates. Drizzle BBQ-honey sauce over chicken. Top with chili garlic sauce, if desired.Serve ranch dressing alongside for dipping.