BBQ Chicken & Cheesy Sweet Potatoes
with Roasted Green Beans & Brussels Sprouts
For rich accompaniment to seared chicken 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. Hearty brussels sprouts and green beans, roasted until tender, round out the dish.
Details
For rich accompaniment to seared chicken 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. Hearty brussels sprouts and green beans, roasted until tender, round out the dish.
Nutrition per serving
540 Calories
Ingredients
4 each
Boneless, Skinless Chicken Breasts
24 oz
Sweet Potato
8 oz
Brussels Sprouts
2 oz
Cheddar Cheese Curds
1 oz
Sliced Pickled Jalapeño Peppers
¼ cup
Barbecue Sauce
2 tbsp
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
Note: Measurements are for 2 serving recipes.
Instructions
step 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. Cut off and discard the stem ends of the green beans. Combine in a bowl. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the barbecue sauce, sour cherry spread, and 1/4 cup of water. Season with salt and pepper.
step 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.
step 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; season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat; transfer to the sheet pan and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 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 165°F.
step 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. Taste, then season with salt and pepper if desired. 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!
Instructions
step 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. Cut off and discard the stem ends of the green beans. Combine in a bowl. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the barbecue sauce, sour cherry spread, and 1/4 cup of water. Season with salt and pepper.
step 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.
step 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; season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat; transfer to the sheet pan and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 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 165°F.
step 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. Taste, then season with salt and pepper if desired. 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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