BBQ Chicken & Cheesy Sweet Potatoes

with Roasted Green Beans & Brussels Sprouts

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories

For rich accompaniment to seared chicken topped with a sweet and tangy barbecue and sour cherry sauce, we’re topping sweet potatoes with pickled jalapeño pepper, squeaky cheese curds, and melty monterey jack cheese.

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fresh
ingredients
BBQ Chicken & Cheesy Sweet Potatoes with Roasted Green Beans & Brussels Sprouts
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Sweet Potatoes
  • ½ lb Brussels Sprouts
  • 2 oz Cheddar Cheese Curds
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Sour Cherry Spread
  • 2 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 6 oz Green Beans
step-by-step
instructions
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Roughly chop the cheese curds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to a large bowl; add the green beans. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the barbecue sauce, sour cherry spread, and 1/4 cup of water. Season with salt and pepper. 

Make the cheesy sweet potatoes:
2 Make the cheesy sweet potatoes:

Line a sheet pan with foil. Place the sweet potato rounds on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Evenly top with the chopped cheese curds and monterey jack. Roast 2 to 3 minutes, or until the cheese is melted. Remove from the oven.

Roast the vegetables:
3 Roast the vegetables:

Meanwhile, line a separate sheet pan with foil. To the bowl of prepared brussels sprouts and green beans, add a drizzle of olive oil and season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat; arrange in an even layer on the sheet pan. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

* An instant-read thermometer should register 145°F.

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Slice the cooked chicken crosswise. Serve the sliced chicken with the cheesy sweet potatoes and roasted vegetables. Top the chicken with the finished sauce. Enjoy!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Roughly chop the cheese curds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to a large bowl; add the green beans. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the barbecue sauce, sour cherry spread, and 1/4 cup of water. Season with salt and pepper. 

2 Make the cheesy sweet potatoes:

Line a sheet pan with foil. Place the sweet potato rounds on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Evenly top with the chopped cheese curds and monterey jack. Roast 2 to 3 minutes, or until the cheese is melted. Remove from the oven.

Make the cheesy sweet potatoes:
Roast the vegetables:
3 Roast the vegetables:

Meanwhile, line a separate sheet pan with foil. To the bowl of prepared brussels sprouts and green beans, add a drizzle of olive oil and season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat; arrange in an even layer on the sheet pan. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

* An instant-read thermometer should register 145°F.

Cook the chicken:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Slice the cooked chicken crosswise. Serve the sliced chicken with the cheesy sweet potatoes and roasted vegetables. Top the chicken with the finished sauce. Enjoy!