Smoky Chicken & Sweet Potato Bake

with Cheesy Cornbread Biscuits

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Satisfying cornbread drop biscuits are the perfect topping for this comforting, cool-weather bake. It highlights a duo of chicken and kale, cooked in our smoky guajillo chile pepper sauce, then folded into a hearty base of spiced, roasted sweet potatoes and onion.

See Plans

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
2 Pasture-Raised Eggs
1 lb Sweet Potatoes
1 Red Onion
2 cloves Garlic
1 cup Cornbread Mix
½ cup Sour Cream
2 oz Cheddar Cheese Curds
¾ cup Guajillo Chile Pepper Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 bunch Kale

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel, halve, and thinly slice the onion. Place the prepared sweet potatoes and onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Stir to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the cheese curds. Crack the eggs into a medium bowl; beat until smooth.

3 Cook the chicken & kale:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped kale, guajillo pepper sauce, half the chopped garlic, and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the chicken is cooked through. Turn off the heat.

4 Make the cornbread biscuit dough:

While the chicken and kale cook, to the bowl of beaten eggs, add the cornbread mix, chopped cheese curds, remaining chopped garlic, and 2 tablespoons of water. Season with pepper; stir until just combined.

5 Assemble the casserole:

To the baking dish of roasted vegetables, carefully add the sour cream and cooked chicken and kale. Stir to combine; season with salt and pepper. Top the chicken and vegetable mixture with 8 equal-sized dollops of the biscuit dough. Lightly brush or drizzle the tops of the biscuits with olive oil.

6 Bake the casserole & serve your dish:

Bake the casserole 8 to 10 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!