Lil’ Sweet Lil’ Spicy Chicken

Name: Lil’ Sweet Lil’ Spicy Chicken with Roasted Carrots & Cheesy Garlic Potato Wedges
Yield: 2 servings
Ingredients: 12 oz Potato; 2 Hot Sauce; 1 unit Chicken Stock Concentrate; 1/2 cup Pepper Jack Cheese; 2 tsp Honey; 1/4 oz Frank's Seasoning Blend; 10 oz Chicken Cutlets; 9 oz Carrot; 1 1/2 oz Butter; 1 tsp Garlic Powder; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; 1 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Roasted Carrots & Cheesy Garlic Potato Wedges

By Recipe0 System

Over here, we believe chicken is a canvas, and we like to paint it with allllll the flavors. Tonight’s palette: A saucy coating that includes honey, Frank’s hot sauce, and butter—because why choose one of these ingredients when you could choose all three? Add to that a side of cheesy garlic potato wedges and roasted carrots, and you have yourself a dinner to Remem-brandt (see what we did there?).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 Hot Sauce
1 unit Chicken Stock Concentrate
1/2 cup Pepper Jack Cheese
2 tsp Honey
1/4 oz Frank's Seasoning Blend
10 oz Chicken Cutlets
9 oz Carrot
1 1/2 oz Butter
1 tsp Garlic Powder
4 tsp Cooking Oil, tsp
tsp Salt, tsp
1 tbsp Butter, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Cut potatoes into ½-inch-thick wedges. Toss on a separate baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.
2

Roast carrots on middle rack and potatoes on top rack until tender, 20-25 minutes.

When potatoes have 2-3 minutes left, using a spatula, carefully push potatoes together so they’re slightly overlapping. Sprinkle with pepper jack. Return to oven until cheese melts.
3

Meanwhile, pat chicken* dry with paper towels. Season lightly with salt, then rub with Frank’s Seasoning.
4

Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Cooking over medium heat will help prevent the spice blend from burning.

Turn off heat; transfer chicken to a plate. Wipe out pan.
5

Heat same pan over medium-low heat. Add honey, stock concentrate, and 1 TBSP water (2 TBSP for 4 servings). Cook, stirring, until combined and just simmering, 1-2 minutes.

Stir in 1 TBSP butter (2 TBSP for 4) and Frank’s hot sauce to taste.

Return chicken to pan and turn to coat.
6

Divide chicken, carrots, and potato wedges between plates. Drizzle any remaining sauce from pan over chicken. Serve with ranch dressing on the side for dipping.

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