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.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Honey
2 unit(s)
Jalapeño
1 unit(s)
All-Purpose Flour
2 tbsp
BBQ Seasoning
1 tbsp
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
Chipotle Powder
1 tsp
Sweet Potato
2 unit(s)
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. (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.
- Thinly slice chicken.
- Divide BBQ-spiced sweet potato, chicken and veggies between plates.
- Drizzle hot honey over chicken.
610
kcal
Calories
23
g
Fat
4
g
Saturated Fat
68
g
Carbohydrate
25
g
Sugar
8
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
