with Applewood Smoke-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 • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Chipotle powder.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Honey
2 unit(s)
Jalapeño
1 unit(s)
All-Purpose Flour
2 tbsp
Applewood Smoke Spice
7 g
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
Chipotle Powder
4 g
Sweet Potato
2 unit(s)
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
2.5 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove brown spots from sweet potatoes, then cut into 1/4-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels. Season with Applewood Smoke Spice, salt and pepper.
- In a large bowl, combine 1/4 tsp (1/2 tsp) chipotle powder and flour.
- 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 for 14-16 min, flipping halfway, until golden and cooked through.**
- Meanwhile, peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch slices.
- Trim snap peas.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- 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.)
- To a small pot, add honey and 1 tbsp (2 tbsp) jalapeños.
- Heat over medium for 2-3 min, stirring often, until jalapeños soften.
- Season with salt and pepper, to taste. Remove from heat.
- Thinly slice chicken.
- Divide sweet potato, chicken and veggies between plates.
- Drizzle hot honey over chicken.
610
kcal
Calories
24
g
Fat
4
g
Saturated Fat
66
g
Carbohydrate
25
g
Sugar
9
g
Dietary Fiber
34
g
Protein
130
mg
Cholesterol
720
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
with Cashews and Indian-Style Pilaf
