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
Sour Cream
1.5 tablespoon
Green Beans
6 ounce
Panko Breadcrumbs
0.5 cup
Fry Seasoning
1 tablespoon
Sweet Potato
2 unit
Chicken Cutlets
24 ounce
Chili Flakes
1 teaspoon
Maple Syrup
2 tablespoon
Cooking Oil
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potatoes into ½-inch pieces.
Reserve 1 tsp maple syrup (2 tsp for 4) for sweet potatoes; 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.
While sweet potatoes cook, 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 big 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 entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).
While chicken roasts, trim green beans if necessary; toss in a medium bowl with a drizzle of olive oil, salt, and pepper.
Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second 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. Serve.
950
kcal
Calories
35
g
Fat
12
g
Saturated Fat
69
g
Carbohydrate
24
g
Sugar
8
g
Dietary Fiber
83
g
Protein
290
mg
Cholesterol
370
mg
Sodium
plus Garlic Mashed Potatoes & Roasted Green Beans
plus Garlic Mashed Potatoes & Roasted Brussels Sprouts