Honey Mustard Baked Chicken with Smoky Smashed Potatoes

Honey Mustard Baked Chicken

with Smoky Smashed Potatoes

45 MIN
4 Servings
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600 Calories Or Less
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From the Test Kitchen

This comforting, Southern-style dish combines sweet and smoky flavors like the pickle-pepper relish we’re using to top golden baked chicken—coated with honey mustard, crispy panko breadcrumbs, and our piquant smoky spice blend.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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Nutrition Label
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fresh
ingredients
Honey Mustard Baked Chicken with Smoky Smashed Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Golden Potatoes
  • 1 bunch Collard Greens Or Kale
  • 4 tsps Honey
  • 1¼ cups Panko Breadcrumbs
  • ½ cup Sour Cream
  • 1 Tbsp Apple Cider Vinegar
  • 1 Shallot
  • 2 oz Sliced Roasted Red Peppers
  • ¼ cup Sweet Pickle Relish
  • 2 Tbsps Dijon Mustard
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare the ingredients & make the pepper relish
1 Prepare the ingredients & make the pepper relish

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Separate the collard green or kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and thinly slice the shallot. Roughly chop the peppers; place in a bowl. Add the pickle relish; stir  to combine.

Cook & finish the potatoes
2 Cook & finish the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain  thoroughly and return to the pot. Add the sour cream, half the spice blend, and 1 teaspoon of olive oil; gently stir to combine. Using a fork or potato masher, lightly smash the potatoes. Taste, then season with salt and pepper if desired. Cover to keep warm.

Prepare the foil packet
3 Prepare the foil packet

Meanwhile, line a sheet pan  with foil. Place a separate large, rectangular piece of foil on a work surface. In a large bowl, combine the chopped collard greens or kale, sliced shallot, and  1 tablespoon of olive oil;  season with salt and pepper.  Toss to thoroughly combine. Transfer to one side of the foil piece; top with 2 tablespoons of water. Fold the foil in half over the prepared greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to one side of the sheet pan. 

Prepare & bake the chicken
4 Prepare & bake the chicken

In a bowl, combine the honey (kneading the packet before opening) and mustard. In a separate bowl, combine half the breadcrumbs (you will have extra) and 1 tablespoon of olive oil; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan of foil packet greens. Evenly spread or brush the honey mustard onto the seasoned chicken, then top with the seasoned breadcrumbs (pressing gently to adhere). Bake the chicken and greens 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 165°F.

Finish the greens & serve your dish
5 Finish the greens & serve your dish

Carefully open the packet of cooked collard greens or kale. Stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the baked chicken with the smashed potatoes and finished greens. Garnish the chicken with the pepper relish. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the pepper relish
1 Prepare the ingredients & make the pepper relish

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Separate the collard green or kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and thinly slice the shallot. Roughly chop the peppers; place in a bowl. Add the pickle relish; stir  to combine.

2 Cook & finish the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain  thoroughly and return to the pot. Add the sour cream, half the spice blend, and 1 teaspoon of olive oil; gently stir to combine. Using a fork or potato masher, lightly smash the potatoes. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the potatoes
Prepare the foil packet
3 Prepare the foil packet

Meanwhile, line a sheet pan  with foil. Place a separate large, rectangular piece of foil on a work surface. In a large bowl, combine the chopped collard greens or kale, sliced shallot, and  1 tablespoon of olive oil;  season with salt and pepper.  Toss to thoroughly combine. Transfer to one side of the foil piece; top with 2 tablespoons of water. Fold the foil in half over the prepared greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to one side of the sheet pan. 

4 Prepare & bake the chicken

In a bowl, combine the honey (kneading the packet before opening) and mustard. In a separate bowl, combine half the breadcrumbs (you will have extra) and 1 tablespoon of olive oil; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan of foil packet greens. Evenly spread or brush the honey mustard onto the seasoned chicken, then top with the seasoned breadcrumbs (pressing gently to adhere). Bake the chicken and greens 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 165°F.

Prepare & bake the chicken
Finish the greens & serve your dish
5 Finish the greens & serve your dish

Carefully open the packet of cooked collard greens or kale. Stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the baked chicken with the smashed potatoes and finished greens. Garnish the chicken with the pepper relish. Enjoy!

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