with BBQ-Spiced Sweet Potatoes and Snap Peas
Kick up your chicken dinner with hot honey, and control the heat in this dish 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. Ingredients: Sweet potato • Chicken thighs • Sugar snap peas • Yellow onion • Honey • All-purpose flour (wheat) • Jalapeno pepper • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Chipotle powder.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Honey
2 unit
Jalapeño
1 unit
All-Purpose Flour
2 tbsp
BBQ Seasoning
1 tbsp
Sugar Snap Peas
113 g
Yellow Onion
1 unit
Chipotle Powder
1 tsp
Sweet Potato
2 unit
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
2.5 tbsp
- 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.)
- 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.**
- 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.
- Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Add honey and 1 tbsp (2 tbsp) jalapeños to a small pot.
- Heat over medium heat, stirring often, until jalapeños soften, 2-3 min.
- Season with salt and pepper, to taste. Remove from heat.
- Thinly slice chicken.
- Divide BBQ-spiced sweet potato, chicken and veggies between plates.
- Drizzle hot honey over chicken.
610
kcal
Calories
24
g
Fat
4
g
Saturated Fat
55
g
Carbohydrate
26
g
Sugar
9
g
Dietary Fiber
34
g
Protein
130
mg
Cholesterol
840
mg
Sodium
0
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
with Cashews and Indian-Style Pilaf
