with Mashed Sweet Potatoes and Roasted Brussels Sprouts
By Hello Fresh
Cooking Time: 35 mins Servings: 4 Nutrition: 630 Calories
- Butter- 2 tbsp
- Olive Oil- 2 tsp
- Vegetable Oil- for frying
- Brussels Sprouts- 16 oz
- Sweet Potatoes- 4
- Chili Peppers- 2
- Sour Cream- 8 tbsp
- Panko Breadcrumbs- 1 cup
- Blackening Spice- 2 tbsp
- Chicken Cutlets- 20 oz
- Honey- 2 tbsp
1 PREP. Place a foil-lined baking sheet on upper rack and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Dice sweet potatoes into ½ inch cubes. Thinly slice chilies, removing ribs and seeds for less heat.
2 COOK SWEET POTATOES. Place sweet potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly and return to pot. Using a potato masher or fork, mash with 2 TBSP butter and half the sour cream until smooth. Season with salt and pepper. Keep covered until ready to serve.
3 ROAST BRUSSELS SPROUTS. Meanwhile, toss Brussels sprouts on preheated baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down and roast until browned and tender, 20-25 minutes.
4 BREAD CHICKEN. Place panko in a shallow dish or bowl; season with salt, pepper, and half the Blackening Spice. Pat chicken dry with paper towels; season with salt, pepper, and remaining Blackening Spice, then brush evenly with remaining sour cream. Working in batches, coat chicken in panko mixture, pressing to adhere. Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one).
5 COOK CHICKEN. Once oil is hot, add chicken to pan (working in batches if necessary), reduce heat to medium, and cook until golden brown, 5-7 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.
6 SERVE. Divide Brussels sprouts and sweet potatoes between plates. Top with chicken. Drizzle chicken with honey. Garnish with chilies (to taste—they’re spicy).