Sticky BBQ Chicken with Roasted Sweet Potato &Amp; Corn Salad

This oven-barbecued chicken brings all the sticky, sweet and smoky flavors of summer grilling right to your kitchen. Coated in a hot honey and lime-spiked BBQ sauce and broiled until caramelized, the chicken is paired with a warm salad of roasted sweet potatoes, corn and green pepper. A fresh tomato salsa adds a bright finish.

The recipe is designed to make enough for two meals: tonight’s dinner and tomorrow’s lunch. The extra portions can be packed over fluffy jasmine rice and reheated easily-perfect for a picnic-style lunch at home or the office.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring 1 cup water and a large pinch of salt to a boil in a small pot with a lid. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast until browned and tender, 20-25 minutes.
2. Once boiling, add rice to the pot. Cover, reduce heat to a simmer and cook until tender, about 15 minutes. Turn off heat and let stand, covered, until ready to pack lunch. Meanwhile, drain and rinse corn. Core, deseed and dice green pepper. Dice tomato. Finely chop cilantro. Halve, peel and dice onion. Quarter lime. In a small bowl, combine tomato, cilantro, 2 tablespoons onion and juice from 1 lime wedge. In another small bowl, combine barbecue sauce, hot honey and juice from another lime wedge.
3. Melt 2 tablespoons butter in a large pan over medium-high heat. Add corn, green pepper, remaining onion, salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. Transfer to a large bowl. Wipe out pan. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side.
4. Once tender, remove sweet potatoes from baking sheet and transfer to the bowl with veggies. Heat broiler to high. Transfer chicken to the same baking sheet. Set aside half the barbecue sauce mixture for serving, then brush top of chicken with remaining half. Broil until sauce is tacky and beginning to char, about 3 minutes.
5. Stir half the salsa into the bowl with veggies. Divide two-thirds of the veggies between plates. Top each plate with a piece of chicken. Spoon remaining salsa over chicken. Serve with reserved barbecue sauce mixture on the side for drizzling and any remaining lime wedges for squeezing.
6. Fluff rice with a fork. Stir in 1 tablespoon butter until melted; season with salt and pepper. Divide rice, remaining veggie mixture and remaining chicken between 2 reusable containers. Enjoy at room temperature or microwave until heated through, 1-3 minutes.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

How should I store the leftovers for lunch?

Divide the rice, veggie mixture and chicken into airtight containers. Refrigerate and reheat in the microwave for 1-3 minutes.

Can I make this recipe vegetarian?

Absolutely. Omit the chicken and add extra vegetables like bell peppers or zucchini. Use the same BBQ sauce for roasting.