Honey Thyme Chicken

Name: Honey Thyme Chicken with Roasted Potatoes & Green Beans
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Green Beans; 2 unit Chicken Stock Concentrate; 1 tsp Thyme; 1 clove Garlic; 2 tsp Honey; 10 oz Chicken Cutlets

with Roasted Potatoes & Green Beans

By Recipe0 System

A honey-based sauce may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too, especially one that has a few savory elements added to the mix. In this recipe, you’ll be folding an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork tenderloin. (We recommend spooning it on the roasted potatoes and side of green beans, too!)

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Green Beans
2 unit Chicken Stock Concentrate
1 tsp Thyme
1 clove Garlic
2 tsp Honey
10 oz Chicken Cutlets

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until lightly browned and tender, 20-25 minutes total. (You’ll add more to the sheet after 10 minutes.)
2

Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes (it’ll finish cooking in step 4).

While pork cooks, trim green beans if necessary. Peel and mince garlic.

Skip searing (you’ll cook the chicken in step 4).
3

Once potatoes have roasted 10 minutes, remove sheet from oven; carefully toss, keeping on one side.

Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper.

Return to middle rack until veggies are tender, 10-12 minutes more.
4

Once pork is browned all over, transfer to a second baking sheet.

Roast on top rack until pork is cooked through, 8-12 minutes.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest, 5 minutes.
5

Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds.

Stir in stock concentrates, honey, and ¼ cup water (½ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes.

Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.
6

Let pork rest 2-3 minutes, then thinly slice crosswise.

Divide pork, green beans, and potatoes between plates. Drizzle pork with sauce and serve.

Thinly slice chicken crosswise.

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