with BBQ-Spiced 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 wedges and sugary snap peas help to 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
Yellow Potato
350 g
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
Chipotle Powder
1 tsp
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
2.5 tbsp
- Cut potatoes into 1/4-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil and half the BBQ Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
- 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 potato, chicken and veggies between plates.
- Drizzle hot honey over chicken.
600
kcal
Calories
24
g
Fat
4
g
Saturated Fat
64
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
35
g
Protein
130
mg
Cholesterol
750
mg
Sodium
0
g
Trans Fat
1350
mg
Potassium
75
mg
Calcium
5
mg
Iron
with Cashews and Indian-Style Pilaf
