Chipotle BBQ Chicken Cutlets

Name: Chipotle BBQ Chicken Cutlets with a Potato, Pepper, Onion & Cilantro Hash
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Potato; 4 tbsp Barbecue Sauce; 1 Onion; 1 tsp Chipotle Powder; 1 unit Long Green Pepper; 1 tbsp Sweet and Smoky BBQ Seasoning; 1 Lime; 10 oz Chicken Cutlets; 2 tsp Dijon Mustard; 1/4 oz Cilantro; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp

with a Potato, Pepper, Onion & Cilantro Hash

By Recipe0 System

This week, we’re bringing barbecue vibes indoors so you can enjoy all the flavors of a cookout any day of the week, any time of year. Chicken cutlets are slathered with a smoky, chipotle-spiked BBQ sauce, then roasted until sticky and juicy. It’s all served over an easy hash of tender roasted potatoes, green pepper, and onion tossed with lime zest and cilantro. And, because we can never have enough barbecue, the chicken’s drizzled with more of the sauce for good measure. Now that’s a dinner win.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
4 tbsp Barbecue Sauce
1 Onion
1 tsp Chipotle Powder
1 unit Long Green Pepper
1 tbsp Sweet and Smoky BBQ Seasoning
1 Lime
10 oz Chicken Cutlets
2 tsp Dijon Mustard
1/4 oz Cilantro
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Line a baking sheet with foil (2 sheets for 4). Wash and dry all produce.

Dice potatoes into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve and peel onion; cut one half into ½-inch-thick wedges (whole onion for 4). Zest and quarter lime. Mince cilantro.
2

Toss potatoes, green pepper, and onion wedges on prepared sheet with a large drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes.

Meanwhile, pat chicken* dry with paper towels. Season all over with salt, then rub with BBQ Seasoning to coat.

After veggies have roasted 5 minutes, carefully add chicken to same sheet. Return to top rack until cooked through, 15-20 minutes. (For 4 servings, divide veggies and chicken between prepared sheets; roast veggies on top rack and chicken on middle rack.)

GRILLING ALTERNATIVE: Skip adding chicken to sheet with veggies. (You’ll grill it in the next step!)
3

Meanwhile, in a small bowl, combine BBQ sauce, mustard, ¼ tsp chipotle powder (be sure to measure—we sent more), and a squeeze of lime juice to taste.

Once chicken and veggies are cooked through, remove sheet from oven. Spoon half the chipotle BBQ sauce (save the rest for serving) over chicken.

Return to top rack until glaze is tacky, 2-3 minutes.

GRILLING ALTERNATIVE: Heat a well-oiled grill or grill pan over medium-high heat. Add chicken and cook until browned and cooked through (we suggest 3-5 minutes per side, but grills can vary). In the last 1-2 minutes of cooking, brush both sides with half the chipotle BBQ sauce (save the rest for serving).
4

Toss veggies with lime zest and half the cilantro. Thinly slice chicken crosswise.

Divide veggie hash between plates and top with chicken. Sprinkle with remaining cilantro. Drizzle with remaining chipotle BBQ sauce (or serve on the side). Serve with any remaining lime wedges on the side.

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