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Southern-Spiced Chicken
with Potato Salad & Green Beans
35 MIN
2 Servings
From the Test Kitchen
Few things hit the spot quite like an easy, delicious potato salad, which you’ll quickly whip up by combining tender potatoes with creamy dijonnaise and tangy pickled peppers—a classic, comforting side for this spiced, seared chicken. It’s all complete with a side of crisp green beans sautéed with garlic and a touch of spicy-sweet honey.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 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
WW Recommended
-
NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
-
¾ lb Potatoes
-
2 cloves Garlic
-
6 oz Green Beans
-
1 Tbsp Dijonnaise
-
½ oz Pickled Peppadew Peppers
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Roughly chop the peppers. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic.
2
Cook the chicken
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend. In a medium 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. Loosely cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
3
Make the potato salad
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dijonnaise, chopped peppers, 1 tablespoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; gently stir to combine.
4
Cook the green beans & serve your dish
In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add half the spicy honey and 1 tablespoon of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy honey. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Roughly chop the peppers. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic.
2
Cook the chicken
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend. In a medium 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. Loosely cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
3
Make the potato salad
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dijonnaise, chopped peppers, 1 tablespoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; gently stir to combine.
4
Cook the green beans & serve your dish
In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add half the spicy honey and 1 tablespoon of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy honey. Enjoy!
Tips from Home Chefs