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Hot Honey Chicken

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.

Tags:
Spicy
Family Friendly
Allergens:
Milk
Cereals containing gluten

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.

Total35 minutes
Active
DifficultyEasy

Ingredients

serving amount

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

/ per serving
Energy (kJ)2720 kJ
Energy (kcal)650 kcal
Fat27 g
of which saturates10 g
Carbohydrate58 g
of which sugars15 g
Protein42 g
Salt440 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl
Paper Towel
Large Bowl
Cling Film

Instructions

Roast Potatoes
1

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.

Make Crust
2

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.

Coat Chicken
3

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
4

Roast chicken on middle rack until browned and cooked through, 15-20 minutes.

Steam Broccoli
5

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.

Serve
6

Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like.

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