Hot Honey Chicken
with BBQ-Roasted Potatoes and Chili Lime Broccoli
Crispy panko-coated chicken, smoky barbecue-spiced potatoes, and easy-peasy steamed broccoli are a pretty obvious recipe for dinnertime success. It’s got your classic trifecta of meat, potatoes, and veg—could you ask for much more? How about a drizzle of hot honey? The stuff combines sweet sensations with spicy good vibrations, making it perfect for taking things beyond ordinary.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
12
Yukon Gold Potatoes
1
Sweet and Smoky BBQ Seasoning
2
Chili Lime Butter
(Contains Milk)
½
Panko Breadcrumbs
(Contains Cereals containing gluten)
12
Chicken Fillet
2
Sour Cream
(Contains Milk)
8
Broccoli
¾
Hot Honey
Not included in your delivery
1
Vegetable Oil
1
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ Seasoning (you’ll use the rest later), pepper, and a big pinch of salt. Roast on top rack, tossing halfway through, until crispy, 20-25 minutes.
Meanwhile, place half the chili lime butter (you’ll use the rest later) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ Seasoning, pepper, and a big pinch of salt. Add panko and stir until evenly combined.
Pat chicken dry with paper towels; season all over with salt and pepper. Lightly oil a second baking sheet and place chicken on it. Evenly spread sour cream onto tops of chicken breasts; mound with panko mixture, pressing to adhere (no need to coat the undersides).
Roast chicken on middle rack until browned and cooked through, 15-20 minutes.
Meanwhile, cut any large broccoli florets into bite-size pieces. Place in a large microwave-safe bowl with 1 tsp water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully remove plastic wrap (watch out for steam). Drain any water left in bowl, then toss broccoli with remaining chili lime butter until melted. Season with salt and pepper.
Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like.
