with Mashed Sweet Potatoes & Roasted Green Beans
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in spiced panko, roasting them to crispy-juicy perfection, then drizzling ‘em with a spicy maple syrup sauce. (Psst—said sauce would also be unbelievable on pancakes.) On the side, there’s roasted green beans and maple mashed sweet potatoes, perfect for catching any runaway sauce). Time to TAP into a flavor explosion (see what we did there?).
Allergens
Utensils
Tags
Sweet Potatoes
2 unit
Chicken Cutlets
10 ounce
Panko Breadcrumbs
0.5 cup
Fry Seasoning
1 tablespoon
Sour Cream
2 tablespoon
Green Beans
6 ounce
Maple Syrup
2 tablespoon
Chili Flakes
1 teaspoon
Olive Oil
4 teaspoon
Butter
2 tablespoon
Salt
Pepper
Vegetable Oil
1 teaspoon
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Reserve 1 tsp maple syrup for sweet potatoes (2 tsp for 4); pour remaining into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4), salt, and pepper. Cover to keep warm.
Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a large pinch of salt.
Pat chicken dry with paper towels; season all over with salt and pepper. Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across whole sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on middle rack for 8 minutes (we’ll add more to the sheet then).
Toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. Once chicken has roasted 8 minutes, remove baking sheet from oven and add green beans to empty side. (For 4 servings, add green beans to a second baking sheet; roast on top rack.) Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired.
2845
kJ
Energy (kJ)
680
kcal
Calories
30
g
Fat
12
g
Saturated Fat
67
g
Carbohydrate
25
g
Sugar
8
g
Dietary Fiber
35
g
Protein
145
mg
Cholesterol
310
mg
Sodium
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